The holiday season is the best time to share – especially when it comes to good food. And Chef Lori-Ann Williams, CDM,CFPP, director of Food & Nutrition Services at Montefiore Nyack Hospital, has the recipe that will make you the talk of the next potluck: Caribbean Jerk Sweet Potato & Black Bean Salad. Chef Lori-Ann promises this is the perfect dish for a party.
“Sweet potatoes are already a holiday favorite, but the jerk seasoning, fresh lime, and mango give them a Caribbean twist,” says Chef Lori-Ann. “The dish is naturally colorful and packed with fiber, vitamins, and plant-based protein. Best of all, it can be prepared ahead of time and doesn't need to be kept warm, making it an easy addition to any holiday potluck.”
Caribbean Jerk Sweet Potato & Black Bean Salad
Ingredients
- 2 large sweet potatoes, peeled and cut into bite-sized cubes
- 1 tablespoon olive oil
- 1–2 teaspoons jerk seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 red bell pepper, diced
- 1/4 red onion, finely diced
- 2 scallions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 small mango, diced
- Juice of 2 limes
- 1 tablespoon olive oil
- 1 teaspoon honey
- Pinch of salt and black pepper
Directions
Preheat the oven to 400°F. Toss the sweet potatoes with 1 tablespoon olive oil and jerk seasoning. Roast for about 25–30 minutes, turning halfway through, until tender and lightly browned.
Allow the sweet potatoes to cool slightly, then combine them with the black beans, corn, bell pepper, red onion, scallions, cilantro, and mango.
Whisk together the lime juice, 1 tablespoon olive oil, honey, salt, and black pepper. Pour over the salad and gently toss.
Serve at room temperature or chilled.
