Fall is here and my food cravings have changed. No more fresh green salads and fruit sorbets- I want soups and stews and food that warms the bones. Mark Bittman has the perfect recipe. As a bonus, it makes good use of the sweet potatoes and peppers from our CSA box.
4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 small red onion, chopped
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper
1 minced fresh hot green chili pepper
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans
1 red bell pepper, diced
1/2 cup chopped fresh cilantro
Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 1 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast until potatoes are tender, 30 to 40 minutes. Remove.
Process chilies in a blender along with garlic, lime juice, cilantro, remaining olive oil and a sprinkle of salt and pepper.
Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing. Serve warm or at room temperature.
The salad was wonderful- bold and warm, with just enough heat to make my taste buds sing (but not yell). The cilantro-green chilli dressing gave it the welcome flavors of Indian sweet potato chaat- best eaten by the roadside.Try it, you won't be disappointed.