4medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1large onion, preferably red, chopped
½cup extra virgin olive oil
freshly ground black pepper
1 to 2tablespoons minced fresh hot chili, like jalapeño
1clove garlic, peeled
Juice of 2 limes
2cups cooked black beans, drained (canned are fine)
1red or yellow bell pepper, seeded and finely diced
1cup chopped fresh cilantro
Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.