2 Tbsp minced jalapeño (optional // omit for less heat)
Water to thin
Directions
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Add sweet potatoes, oil, salt, cumin, and chili powder and toss to coat. Bake for 20 minutes or until soft and lightly browned. Set aside.
In the meantime, add all sauce ingredients (except water) to a small mixing bowl and mash/mix to combine. Taste and adjust seasonings as desired, adding more lime for acidity, maple syrup to sweeten, or salt to taste. Thin with a little water (1-2 Tbsp) until it’s slightly saucier than guacamole. Set aside.
To a medium mixing bowl, add black beans, salt, cumin, and chili powder and toss to combine. Then add cilantro, onion, corn, and roasted sweet potatoes to the sauce and toss to combine. Add sauce and gently stir/toss to coat. Taste and adjust seasonings as needed.
Serve with corn or plantain chips and garnish with fresh cilantro, lime, or onion (all optional) . Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.
