Smoky Sweet Potato Salad

6 cups diced sweet potatoes (about 6 small or 2 large sweet potatoes)

2 Tbsp. avocado oil

1/2 tsp each: kosher salt, ground black pepper, garlic powder, smoked paprika, cumin

15 oz. can black beans, drained and rinsed

1/2 medium red onion, diced

1 red bell pepper, diced

1 fresh ear of corn, kernels removed from cob

1/2 bunch cilantro, chopped

For the dressing:

1/2 cup mayonnaise

2 Tbsp. apple cider vinegar

1 Tbsp. agave (or honey)

1/2 tsp. kosher salt

1/2 tsp. cumin

1/2 tsp. smoked paprika

1/4 tsp. ground black pepper

1. Preheat oven or outdoor grill to 425 degrees F.
2. In a large bowl, toss diced sweet potatoes with avocado oil and spices until sweet potatoes are evenly coated in spices. (I like to leave the skin on! Just make sure you've scrubbed them well.)
3. Transfer sweet potatoes to a large baking sheet. Roast sweet potatoes at 425 degrees F for 40-45 minutes, until easily pierced with a fork. Remove from oven or grill, and set aside to cool.
4. While potatoes are roasting, prepare remaining salad ingredients. Combine drained, rinsed black beans and prepared vegetables in a large bowl. Set aside.
5. Make the dressing. In a medium bowl, whisk together mayonnaise, apple cider vinegar, agave, and spices until well combined. Refrigerate the dressing until potatoes are completely cooled and ready to assemble into the salad.
6. Once potatoes are fully cooled, add them to the large bowl with the other vegetables, and pour over the prepared dressing. Stir to combine, until everything is evenly coated in the dressing.
7. Refrigerate for 4-6 hours, and serve cold.