Sweet Potatoes and Black Beans

Continuing on with healthy food, sweet potatoes are sooo delicious and good for you! I have been making this sweet potato and black bean salad for a long time. I found it in a Martha Stewart Everyday Foods Magazine. They recommend serving it alongside roasted pork but I think it's a good side for almost any meat. You can eat it warm or at room temperature.

2 Tablespoons olive oil
Coarse salt and ground pepper
2 medium sweet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
1/4 teaspoon red-pepper flakes - optional but I recommend. It's good with the lime!
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
1 can (14 1/2 ounces) black beans, rinsed and drained
1/2 medium red onion, finely chopped - I added too much this time. 1/4 onion is more appropriate
1/2 cup chopped fresh cilantro - I didn't use any this time but I highly recommend it!

Place sweet potatoes on a foil lined rimmed baking sheet; drizzle with oil. Season with red-pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.

In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and, if using, cilantro; mix gently to combine.

SPs in olive oil, salt, pepper and red pepper flakes waiting to be roasted.The dressing.

Final product.