Island Style Roasted Sweet Potatoes with Black Bean Hummus

I love the combination of black beans and sweet potatoes. The combination is so quintessentially tropical, and manages to be comforting yet not overly heavy. I’m constantly coming up with new ways to marry the two ingredients, from soups to salads to tacos, but landed on this unusual mash-up which received great fanfare from my family. Homemade hummus, in my humble opinion, has much better flavor than store-bought, and is quick and easy to make with pantry and fridge staples. Tahini may not be in your regular rotation, but it keeps for months in the refrigerator, and once you get a taste for it, you’ll be drizzling it on everything from ice cream to roasted vegetables.


Sweet Potato Roasting Sweet Potato with Sauce Black Beans Puree

Healthy Dinner Party Mid-Week

Island Style Roasted Sweet Potatoes with Black Bean Hummus

Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Servings: 6


  • 3 large sweet potatoes
  • 1-2 tablespoons extra virgin olive oil
  • 1 teaspoon salt divided
  • 1/3 cup fresh orange juice
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric or ½ teaspoon dried
  • 1 tablespoon sesame seeds
  • 2 teaspoons pure maple syrup
  • ¼ cup chopped cilantro for garnish

For the hummus:

  • 1 can rinsed and drained black beans
  • 1 large garlic clove grated
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons well-stirred tahini
  • 1 teaspoon kosher salt
  • freshly ground black pepper


  • Preheat oven to 400 degrees. Cut sweet potatoes into wedges and place on a baking sheet. Toss with olive oil to lightly coat and salt and roast, shaking the pan every once in a while, until almost tender, about 30 minutes. Meanwhile, in a bowl, combine the remaining ingredients except the cilantro. Remove the pan from the oven and pour over the sweet potatoes, stirring. Return to the oven for 8-10 more minutes until the potatoes are fully cooked and the glaze has reduced. Remove and set aside.
  • While the potatoes are roasting, make the hummus. Place all of the ingredients in a food processor and blend until very smooth, scraping down the sides two or three times. Taste for salt and add more if needed. While blending pour in between 2-4 tablespoons of water to loosen the hummus. It should be a nice, creamy thickness.
  • In a wide serving bowl, smear the hummus along the bottom. Scatter the sweet potatoes on top and garnish with the cilantro. Serve warm or at room temperature with a big spoon for scooping up all the layers.

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