Serves 6 as a side salad
Roasted Sweet Potato Salad
3 sweet potatoes, peeled and cut into bit-sized pieces
2 tablespoons olive oil
1/2 cup onion, diced
1 cup shredded cheese (combination of mozzarella and cheddar)
3 ears of corn, husks and silk removed
3 roma tomatoes, diced
1 sweet red pepper, diced
1 can of black beans, rinsed and drained
1 lime, juiced and zested
1/2 teaspoon Mccormick's Moroccan Seasoning **
1/2 teaspoon garlic powder
Large handful of fresh cilantro, chopped
**Note: The Moroccan seasoning is a blend of cinnamon, cumin, black and red peppers and turmeric.
Preheat oven to 375 degrees. Spread prepared sweet potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with a couple dashes of salt and pepper. Roast for 10 minutes, than flip the potatoes and add the diced onion. Continue roasting until potatoes are fork tender. When potatoes are done, increase temperature to 400 degrees and sprinkle cheese over the potatoes and onions. Roast for approximately 5-7 minutes or until cheese is bubbly and golden brown. Meanwhile, bring a large pot of water to a boil, add corn and cook for 5 minutes. Slice corn off of the ears. In a large serving bowl, combine the corn, tomatoes, red pepper, black beans, lime juice, lime zest, Moroccan seasoning, garlic powder and cilantro. Fold in the warm potato mixture and serve.