Smoky Sweet Potatoes With Black Beans & Corn Recipe

Sweet potatoes: These are the star of the dish, providing a natural sweetness and a hearty texture.

Black beans: These add protein and a creamy texture to the dish.

Corn: Adds a burst of sweetness and a bit of crunch.

Smoked paprika: Provides a smoky flavor that enhances the overall taste.

Ground cumin: Adds a warm, earthy flavor to the dish.

Olive oil: Helps in roasting the sweet potatoes to perfection.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and balances the sweetness of the potatoes.

When roasting sweet potatoes, ensure they are cut into uniform cubes to promote even cooking. Tossing them thoroughly in olive oil and spices helps achieve a crispy exterior. Adding the black beans and corn in the last 10 minutes prevents them from drying out and allows them to absorb the smoky flavors.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a good alternative.

• black beans - Substitute with pinto beans: Pinto beans have a similar creamy texture and mild flavor, which works well in this dish.

• corn kernels - Substitute with peas: Peas provide a similar pop of sweetness and color, though the texture will be slightly different.

• smoked paprika - Substitute with regular paprika and a dash of liquid smoke: Regular paprika provides the same color and a mild flavor, while liquid smoke adds the smoky element.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor, which can add an interesting twist to the dish.

• Allow the sweet potatoes, black beans, and corn mixture to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled mixture to an airtight container. For best results, use a glass container to maintain freshness and avoid any potential staining from the smoked paprika.
• Store the container in the refrigerator. The dish will stay fresh for up to 4 days.
• For longer storage, place the mixture in a freezer-safe container or a resealable plastic bag. Ensure you remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long it has been stored.
• When ready to eat, thaw the frozen mixture in the refrigerator overnight.
• Reheat the mixture in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can reheat it in a microwave on medium power, stirring occasionally, until warmed evenly.
• To add a fresh touch, consider tossing in some freshly chopped cilantro or a squeeze of lime juice before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover sweet potatoes, black beans, and corn on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• Stovetop Method: In a large skillet, add a splash of olive oil or a bit of water to prevent sticking. Add the leftovers and cook over medium heat, stirring occasionally, until heated through, about 5-7 minutes.

• Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 2-3 minutes, stirring halfway through. Add more time if necessary until fully heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Spread the leftovers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method: Place the leftovers in a heatproof dish that fits inside your steamer basket. Steam over boiling water for about 5-10 minutes or until heated through. This method helps retain moisture and prevents the sweet potatoes from drying out.

• Oven: Used to roast the sweet potatoes, ensuring they become tender and slightly caramelized.

• Mixing bowl: Used to toss the cubed sweet potatoes with olive oil, smoked paprika, ground cumin, salt, and pepper.

• Baking sheet: Provides a flat surface to spread the sweet potatoes in a single layer for even roasting.

• Measuring spoons: Used to measure out the smoked paprika, ground cumin, salt, and pepper accurately.

• Vegetable peeler: Used to peel the sweet potatoes before cubing them.

• Knife: Used to cube the sweet potatoes into uniform pieces.

• Cutting board: Provides a safe surface to cut and cube the sweet potatoes.

• Can opener: Used to open the can of black beans.

• Colander: Used to drain and rinse the black beans.

• Spatula: Used to toss the sweet potatoes in the mixing bowl and to stir the black beans and corn on the baking sheet.

Prep ingredients ahead: Peel and cube the sweet potatoes the night before and store them in the fridge.

Use canned beans: Opt for canned black beans to save time on soaking and cooking.

Frozen corn: Use frozen corn kernels to skip the shucking and cutting.

Sheet pan efficiency: Line your baking sheet with parchment paper for easy cleanup.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.