Sweet Potato Salad With Beans and Chili Dressing

• 2 sweet potatoes, peeled and cut into 1-inch chunks
• 12 large onion, chopped
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper
• 1 tablespoon jalapeno, minced
• 1 garlic clove, peeled
• 18 cup lemon juice
• 1 cup kidney bean, cooked and drained
• 12 cup fresh cilantro, chopped

1. Heat oven to 400 degrees.
2. Put sweet potatoes and onions on a large baking sheet, drizzle with 1 tsp tablespoons oil, toss to coat and spread out in a single layer.
3. Sprinkle with salt and pepper.
4. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes.
5. Remove from oven; keep on pan until ready to mix with dressing.
6. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper.
7. Process until blended.
8. Put warm vegetables in a large bowl with beans; toss with dressing and cilantro.
9. Taste and adjust seasoning if necessary.
10. Serve warm or at room temperature, or refrigerate for up to a day.

sweet potatoes, onion, extra virgin olive oil, salt, jalapeno, garlic, lemon juice, kidney bean, fresh cilantro

Taken from www.food.com/recipe/sweet-potato-salad-with-beans-and-chili-dressing-392823 (may not work)