Roasted Sweet Potatoes With Chipotle Beans (Printable)

Tender roasted sweet potatoes topped with smoky chipotle-spiced black beans and fresh zesty tomato salsa for a wholesome, satisfying meal.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper

→ Chipotle Black Beans

05 - 1 tablespoon olive oil
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 chipotle pepper in adobo sauce, minced or 1 teaspoon chipotle powder
11 - 2 cans (15 ounces each) black beans, drained and rinsed
12 - ½ cup vegetable broth
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - Juice of ½ lime

→ Zesty Tomato Salsa

16 - 2 medium ripe tomatoes, diced
17 - ½ small red onion, finely diced
18 - 1 jalapeño, seeded and minced
19 - ¼ cup fresh cilantro, chopped
20 - Juice of 1 lime
21 - ¼ teaspoon salt

→ Garnishes

22 - 1 avocado, sliced
23 - Extra cilantro, chopped
24 - Lime wedges

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce sweet potatoes several times with a fork. Rub with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Place on the baking sheet and roast for 35–40 minutes, or until tender.
03 - While sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened. Add garlic, cumin, smoked paprika, and chipotle. Cook for 1 minute more until fragrant.
04 - Add black beans, vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer for 8–10 minutes, mashing some beans with a spoon for a thicker texture. Stir in lime juice and keep warm.
05 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and ¼ teaspoon salt in a bowl. Toss well and set aside.
06 - Once sweet potatoes are cooked, split each open and fluff the flesh with a fork.
07 - Spoon chipotle black beans over each sweet potato. Top generously with tomato salsa. Add avocado slices, extra cilantro, and lime wedges if desired.
08 - Serve immediately.

# Expert Tips:

01 -
  • The combination of creamy sweet potato, smoky beans, and bright fresh salsa hits every craving in one bite
  • It looks like a restaurant dish but comes together in under an hour with mostly pantry ingredients
  • The leftovers pack beautifully for lunch the next day
02 -
  • Sweet potatoes continue cooking after they come out of the oven. If you're not serving immediately, pull them a few minutes early to prevent them from becoming mushy.
  • The bean mixture thickens as it sits. If it looks too thick before serving, splash in a little more broth or water.
  • Room temperature salsa tastes better than cold salsa on hot potatoes. Let it sit out while the potatoes roast.
03 -
  • Buy chipotle peppers in adobo sauce and freeze what you don't use in a single layer on a parchment-lined baking sheet, then transfer to a bag. They'll last months and you can grab exactly what you need.
  • When seasoning the beans, taste them first before adding salt. Canned beans vary wildly in sodium content, and you can always add more but can't take it away.
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