Make this exciting vegetable side dish! This has a bit of a Mexican flair with the chili, corn and black beans, but, it’s subtle enough if you’d like to serve it as a non-traditional side dish for Thanksgiving. The tangy lime and subtle spices will nicely balance the bit of Sriracha that makes it anything but, boring! But it won’t overpower anyone and you can serve this anytime sweet potatoes are in season.
Mildly Spicy Sweet Potato, Corn and Black Bean Side Dish
Prep time
Cook time
Total time
Not very spicy but, very appealing!
Author: Linda Davis
Recipe type: vegetable
Cuisine: Californian
Serves:: 4-6 Makes about: 4 Cups
Ingredients:
- 2 Sweet potatoes, peeled, chopped into ¾ “ chunks
- 1 T Coconut oil
- ¼ t Ground coriander
- ¼ t Ground cumin
- ¼ t Ground chili powder
- ¼ t Kosher sea salt
- 1 C Corn kernels
- 1 C Canned black beans, drained, rinsed
- ¼ C green onions, trimmed, cut on the bias + more to garnish
- ¼ C Cilantro, finely chopped + more to garnish
- Dressing ingredients:
- ½ t Garlic, finely minced (optional)
- 1 T Sriracha sauce
- 2 T Fresh lime juice
- ¼ C Coconut oil
Directions:
- Pre-heat oven to 375F degrees.
- In a large bowl, toss sweet potato chunks with 1 T coconut oil.
- Sprinkle in coriander, cumin, chile powder, and salt.
- Toss again, and pour out onto a rimmed baking sheet and spread out evenly.
- Roast for 17-20 minutes, until just fork tender; remove from oven to cool.
- Meanwhile defrost corn in a small bowl with water, then microwave for minute; drain excess water.
- In the large bowl, add cooled sweet potatoes, corn, black beans, green onions and cilantro.
- In a small jar with a tightly fitting lid, place garlic, Sriracha sauce, lime juice and coconut oil.
- Shake well to combine; pour half of it over vegetable mixture in large bowl.
- Toss gently to just moisten; reserving extra dressing, if needed before serving or after refrigeration if making ahead.
- Garnish with extra cilantro and green onions before serving.
This sounds delicious, I’ll have to give it a try in the weekend!
Thanks, Sylvia!
This is making my mouth water! I’m a scaredy cat for spice so I may eliminate the sriracha, but everything else sounds delicious!
Me too! I just started adding it a little at a time, Sara. So I promise this won’t be too hot! Of course it’s perfectly fine to eliminate it all together. Enjoy!
I’ve been really enjoying sweet potato lately and have been looking for some new tasty & healthy sweet potato recipes. I’m glad I came across your recipe, this sounds like a really good dish. I look forward to making it!!
This looks so good. I can’t wait to try it.
That’s one of my favorite fall vegetables, too. Enjoy, Stephanie!