Rule #1: Always attempt to bring something homemade to a potluck.
Rule #2: Sweet potatoes always sound appealing.
Rule #3: If a friend gives you produce from her garden, you can never allow it to go bad.
When nothing else sounds appealing, I throw a sweet potato in the oven for dinner. Earlier this week I had briefly lost my appetite (this rarely happens) and the only thing that sounded tasty was a sweet potato (see rule #2). I had a potluck to attend and couldn’t exactly bring just a baked sweet potato (and rule #1). I had cilantro and green onion in the fridge from my friend Joy’s garden (and rule #3 here). So I threw together this little number for the potluck and I must say we all enjoyed it.
Sweet Potato and Black Bean salad
2 medium sized sweet potatoes, peeled and cut into bite-size chunks
1 can of black beans (dried is better, but I didn’t have time)
half bunch cilantro
2 green onions
1/2 t coriander, 1/2 t cumin, 1/2 t smokey paprika and 1/4 t chili powder
juice of half a lime
Preheat the oven to 350. Toss sweet potatoes with 1 T olive and a couple of pinches of kosher salt. Bake at 350 for about 30 minutes, shaking the pan 1-2 times during the cooking process. Turn the heat up to 400 and bake for another 15 minutes. Potatoes should still hold their shape, be slightly browned, and cooked all the way through.
While sweet potatoes are roasting away, drain the black beans and put in a large serving bowl. Coarsely chop cilantro and green onions (white and green parts) and toss into bowl. Add lime juice, spices, and another T of olive oil. Mix well.
When potatoes are done, cool slightly and then toss with black bean mixture. Add salt and pepper to taste.
Note: I mix everything before I add the potatoes so that they keep their shape. The more you mix and taste, the mushier they will get in the bowl.