Sweet Potato Black Bean Avocado Salad with Lime

Since we had a record harvest of sweet potatoes this year I’m trying to make a point to serve sweet potatoes once a week.  This salad was an experiment based on a magazine recipe I tried a couple of years ago.  The only thing I remembered was that the sweet potatoes were peeled and roasted along with the onions, and I was wishing that the onions were raw.  I also thought that the flavor of the potatoes would be more intense if roasted in their skins. So here goes...

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