Roasted Sweet Potato Salad
This is a whole new kind of potato salad to brighten up any fall day and potluck!

Serves 4

Ingredients:
1 ½ pounds sweet potatoes, peeled and cut into 1-inch pieces (about 5 cups)
½ cup fresh or frozen corn kernels (from 1 large ear)
3 tablespoons olive oil, divided
1 ½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
2 tablespoons fresh lime juice (from 1 lime)
1 1/2 teaspoons honey
½ cup black beans (from 1 [15-oz.] can), drained and rinsed
¼ cup drained sliced pickled jalapeños (from 1 [7-oz.] can), chopped
2 tablespoons chopped fresh cilantro
Sliced scallions/ green onions

Directions:

Step 1: Preheat oven to 425˚F. Line a large rimmed baking sheet with aluminum foil. Stir together sweet potatoes, corn kernels, 2 tablespoons of the oil, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a large bowl. Spread in an even layer on prepared baking sheet. Bake until vegetables are tender, about 30 minutes.

Step 2: Meanwhile, whisk together lime juice, honey, and remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl until combined.

Step 3: Add sweet potato mixture, beans, and jalapeños to lime juice mixture; stir until evenly coated. Cover with plastic wrap, and refrigerate until completely chilled, at least 1 hour or up to 12 hours. Add cilantro to salad; toss to combine. Garnish with scallions, and serve.

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