Roasted Yam with Black Beans, Bell Pepper & Citrus Chili Dressing

Directions

Heat oven to 400℉ (200℃).

Toss yams (sweet potatoes) and onions with 1½ tablespoons olive oil, salt and pepper to taste in a large bowl, until well coated, spread evenly in a single layer on a large baking sheet.

Roast, turning every 10 minutes, until yams start to brown on corners and are just tender inside, 35 to 42 minutes.

Remove from oven, keep on pan until ready to mix with dressing.

For the dressing:

As the yams are roasted in the oven, meanwhile add jalapenos in a small food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper.

Process until well mixed.

Arrange warm sweet potatoes, beans and bell pepper in a large bowl, drizzle with dressing and sprinkle with cilantro.

Toss until evenly coated.

Season with more salt and black pepper if needed.

Serve warm or at room temperature, or keep refrigerate for up to next day.