Best Ever Roasted Sweet Potato Salad Recipe

Being Diabetic and watching my sugars closely can be difficult. This salad gives me the right amount of 'good carbs' as well as a lot of protein. My wife found this recipe here and it has become a staple of our weekly meal plan. This sweet potato salad bring the tastes of mexico into a refreshing summertime side dish that can be served either warm or cold. We make it up and store it in the fridge for the week. Great for taking for lunch, having as a dinner side, or even just a snack when the only light is from the fridge. The flavors only get better with age. YIELD: serves 4 to 6 PREP TIME: 15 minutes COOK TIME: 45 minutes TOTAL TIME: 1 hour INGREDIENTS: about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper one 15-ounce can black beans, drained and rinsed 3 green onions, trimmed and thinly sliced (use the white and green) 1 medium red bell pepper, seeded and diced small 1 cup corn (I use frozen that I allowed to thaw) 1/2 cup cilantro leaves, minced (about half of 1 bunch) 2 tablespoons honey 2 tablespoons dijon mustard 2 tablespoons lemon juice (lime juice may be substituted) 2 tablespoons olive oil 1/2 teaspoon salt, or to taste 1/2 teaspoon pepper, or to taste pinch cayenne pepper, optional and to taste We often throw in a jalapeno or poblano pepper and for an extra protein kick chick peas are a great addition. DIRECTIONS: 1. Preheat oven to 400F. 2. Line a baking sheet with a parchement or spray with cooking spray and add the sweet potatoes in an even, flat layer. 3. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. 4. While potatoes bake, prep and chop the remaining ingredients. 5. To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside. 6. To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside. 7. After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. 8. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.