How to make it

  • Cover the sweet potatoes with water. Bring to a boil and cook for about 7 minutes, until the sweet potatoes are tender but not mushy. (When a fork goes in all the way easily, they're done.) Drain the sweet potatoes.
  • While the sweet potatoes are cooking, roast the pasilla peppers by placing them under a broiler or over a gas flame and turning until they are charred all over. Put them in a paper bag and and let them steam for 10 minutes.
  • Prepare the dressing: whisk together olive oil, cumin, chili powder, and lime and orange juices. Season to taste with salt and pepper.
  • When peppers have finished steaming, rub off the charred skins with your fingers. (Pasillas have kind of thin skins. It's kind of tricky to get all of the skin off. I settled for most of it.) Remove the seeds from the peeled peppers, and cut them into short strips.
  • Combine the sweet potatoes, peppers, black beans, cilantro, scallions, and dressing in a large bowl and stir to combine. Season with salt and pepper, and drizzle in a little extra olive oil if necessary.
  • Serve warm, or refridgerate and bring to room temperature before serving

Reviews & Comments 3

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  • otterpond 9 years ago
    Excellent combination. Good idea for your Halloween pot luck too. I'm a big fan of sweet potato but never thought of such an imaginative combination. Looking forward to trying it. I'll let you know how it comes out.
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  • edensong 12 years ago
    Interesting combo. I've bookmarked this to try later.
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    " It was excellent "
    roger ate it and said...
    This was REALLY good.
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