Roasted Sweet Potatoes and White Bean Salad

Serves 4 to 6.

Note: This hearty salad is best served warm or at room temperature. You can make it a day ahead. Vary the vegetables depending on what you have on hand. You may end up with a little more vinaigrette than you need; store it in a covered jar for up to a week to enjoy on other salads or to glaze roast chicken. Local, cold-pressed sunflower oil options include Smude or Driftless Organics. From Beth Dooley.

• 2 1/2 to 3 lb. mixed sweet potatoes, peeled and cut into 1 to 1 1/2 in. pieces

• 5 to 6 tbsp. sunflower or extra-virgin olive oil, divided (see Note)

• 1 to 2 tsp. coarse salt

• 2 c. cooked or canned white or navy beans, drained (see below)

• 2 tbsp. fresh lemon juice

• 1 tsp. honey

• 1/2 tsp. Dijon mustard

• Salt and freshly ground black pepper to taste

• 2 tbsp. freshly chopped parsley


To cook your own dried white beans: Beans will swell to double their size when cooked. For 2 cups cooked beans, rinse 1 cup dried beans and discard any that are shriveled or split. Place in a medium saucepan and cover with 1 inch of cold water, and bring to a boil. Turn off the heat and soak for an hour. Drain and add 3 cups water. Bring to a boil over high heat, reduce the heat, simmer until the beans are tender, about 60 minutes. Drain before using in the salad.

Preheat the oven and sheet pan to 425 degrees.

To prepare salad: In a large bowl, toss together the sweet potatoes with 2 tablespoons oil and the salt. Scatter the potatoes over the pan, spreading them out so they don’t touch. Roast, shaking the pan occasionally, until they are tender and browned, about 35 to 45 minutes.

While the sweet potatoes are roasting, prepare the vinaigrette by mixing together the lemon juice, honey, mustard and the remaining 3 to 4 tablespoons oil into a covered jar and shake until thoroughly combined.

Remove the roasted sweet potatoes from the oven and toss in the beans along with enough vinaigrette to lightly but thoroughly coat. Season with salt and freshly ground black pepper to taste and serve garnished with the parsley.

Nutrition information per each of 6 servings:

Calories 290 Fat 12 g Sodium 370 mg

Carbohydrates 40 g Saturated fat 1 g Added sugars 1 g

Protein 8 g Cholesterol 0 mg Dietary fiber 8 g

Exchanges per serving: 2 ½ starch, 2 fat.