Jenny Devivo is a chef and cooking instructor on Martha’s Vineyard who teaches classes at The FARM Institute in Edgartown. Her recipe brings fun and a lot of flavor to a new way to use your sweet potatoes.
Roasted Sweet Potato, Black Bean & Corn Salad with Charred Corn Tortillas (Serves 4)
For the sweet potato mixture:
4 medium skin-on sweet potatoes, diced
1/2 cup canola oil, plus 2 tablespoons
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
2 cups fresh corn kernels (3-4 ears)
2 cups cooked black beans (rinsed canned beans are fine to use)
1/2 cup chopped fresh cilantro
4 scallions, trimmed and thinly sliced
For the dressing and accouterments:
1 chipotle chili from a can of chipotles in adobo
1 clove garlic, finely minced
2 tablespoons Thai sweet chili sauce
6 tablespoons fresh lime juice, plus lime wedges for garnish
1/2 small red cabbage, finely sliced
8 corn tortillas
To make the sweet potato mixture:
Step 1
Preheat the oven to 375 degrees.
Step 2
In a large bowl, toss sweet potato with 2 tablespoons of the canola oil. Add the ground coriander, cumin, chili powder and salt and toss again. Spread the sweet potatoes in a single layer on a rimmed baking sheet and roast until they are golden at the edges and just tender, about 20 to 25 minutes. Transfer to a large bowl.
Step 3
Place corn in a medium saucepan with 1 cup of water. Cover and steam over medium heat for 4 minutes. Drain the corn and transfer to the bowl with the sweet potatoes. Add the black beans, cilantro and scallions.
To make the dressing and accouterments:
Step 1
Combine the chipotle chili, garlic and sweet Thai chili sauce in a food processor and pulse until the mixture is smooth. Add the lime juice and process again. With the machine running, slowly add the remaining 1/2 cup of canola oil and process dressing until it is emulsified. Pour enough dressing over the sweet potato mixture to moisten it and toss to mix. Place the remaining dressing in a small
Step 2
Place the cabbage in a serving bowl. Lightly char the tortillas on a grill or stove-top and arrange on a platter. Let each person place a little shaved cabbage on a tortilla and top with the sweet potato salad, adding more dressing and a squeeze of lime, as desired.
