Lime Cilantro Sweet Potatoes with Black Beans

This is kind of a random dish, but it’s beautifully simple and adaptable. I could see using it in a burrito or taco or sprinkling the cold leftovers over salad greens, and of course it’s divine eaten warm, just after it’s been made. My mom emailed me the link to the original recipe, because she’s living in New Zealand, where apparently they eat lots of sweet potatoes. The black beans are my addition, because I think they’re such a perfect match for sweet potatoes, and they elevate this from side dish status to light main course.

It may not exactly be the perfect dish for summer because it requires a hot oven, but it still tastes nice and fresh, and with so few ingredients and minimal prep work, it’s a good dish to keep in the rotation. It’s also really healthy! Black beans are a great source of fiber, sweet potatoes provide Vitamin A, and lime juice keeps you from getting scurvy. Awesome.

(adapted from Epicurious)

3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro

Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.

While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.


14 Responses to “Lime Cilantro Sweet Potatoes with Black Beans”

  1. 1 Jennifer June 25, 2010 at 3:34 pm

    This looks really yummy!! I LOVE your idea of using this in burritos too.

  2. 2 Bridget June 25, 2010 at 5:14 pm

    I’m pretty sure my vodka gimlet habit keeps me from having to worry about skurvy. But sweet potatoes are good too.

  3. 3 Bex June 26, 2010 at 5:11 pm

    This was great, although I did make a few changes. I put the potatoes in a foil packet and threw them on the grill for about 20 minutes (no need to heat up the kitchen) and added some honey to the lime juice. Thanks for such a tasty dish!

  4. 4 Natalie (The Sweets Life) June 28, 2010 at 10:44 am

    this is a simple dish but I know the flavor combo is just fabulous! I don’t think I can wait until the weather cools down to make it!! GREAT recipe!

  5. 5 Natalie June 29, 2010 at 4:29 pm

    This is dinner tonight. I can’t wait to try it. Thank you for sharing!

  6. 6 Jessica N. August 9, 2010 at 4:39 pm

    This looks so delicious! Thanks for the great dinner idea! 🙂

  7. 7 Foodeater January 18, 2011 at 9:19 pm

    I just made this, it’s fantastic! I will be making this regularly for sure, it’s so easy, healthy and delicious… thanks for posting it 🙂

  8. 8 Kattie March 28, 2012 at 5:46 pm

    This is DEVINE!!!! I just made it for dinner, and took one bite before I transferred it into the “pretty” bowl. OMG, this is going to become a norm in the rotation! Thank you so much (and to Mum in New Zealand!!) for sharing… I’ll be a regular follower and look forward to trying some more yumminess from you! Cheers!

  9. 9 Gina May 31, 2012 at 1:46 pm

    Wanted to let you know that I made this with butternut squash the other night and it was great! Thanks for all the healthy, delicious recipes!

  10. 10 Samantha June 26, 2012 at 4:10 pm

    This was so great! My cayenne pepper accidentally exploded on it so it was a little spicier than I would’ve liked but so great still! I will definitely make this again. Thanks for the great simple recipe!!

  11. 11 MK April 8, 2013 at 6:54 pm

    Take it up a notch by adding a teaspoon of chili garlic sauce, makes this dish sweet, hot and tangy all at the same time!

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