blaxican sweet potato salad

12 small sweet potatoes (about 5 pounds), peeled and cut into 1-inch chunks($1.49/3 lb bag at Aldi)

2 large onion, preferably red, chopped ($.49/lb at Mi Familia)

1/2 cup good zesty italian salad dressing (use Kens or Wishbone when it's on sale for $.99-1.50/bottle)

Salt and freshly ground black pepper

3 tablespoons minced hot jalapeño (from jar) ($.99/can at Mi Familia)

1 tablespoon of oleak sambol chili paste ($2.49 for 16 ounce jar at China Market)

1 clove garlic, peeled

Juice of 2 limes(10/$1.00 at Mi Familia)

2 cans cooked seasoned black beans ($.50/can at Mi Familia)

2 red or yellow bell peppers, seeded and diced (3/$1.00 at River Market)

1 cup chopped fresh parsley ($.69/bunch at River Market)

1. In large tureen, cover sweet potatoes with hot tap water, put on high heat to boil on stove top. Let boil for about two minutes and then turn off heat. Leave sweet potatos on hot stove top covered for 30 minutes to continue blanching on retained heat. Small young sweet potatos will be heated throughout, skins loosened for easy peeling, and will be firm, bright orange/yellow, with full flavor but not at all mushy. Peel and dice these potatos when they've cooled and salt and pepper lightly.

2. Put jalapenos and a splash of pickling juice and chili paste in a blender along with garlic, lime juice, italian dressing and black bean juice. Process until blended.

3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and parsley. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a week. Serves a small army.