By Sharon Corriveau, who brought it to the Halloween TGIF
- 2 medium to large organic sweet potatoes, cubed, skin on
- 2 Tablespoons olive oil or avocado oil
- 2 Tablespoons maple syrup (or sub coconut sugar)
- 1/2 teaspoon each sea salt, chili powder, ground cinnamon and ground cumin
- 1 cup whole corn kernels
- 1 cup cilantro, chopped
- 1/2 cup red onion, diced
- 1 15-ounce can black beans, rinsed and drained
- 1 ripe avocado
- 1 Tablespoon olive oil or avocado oil
- 1 lemon, juiced (3 Tablespoons)
- 1-2 Tablespoons maple syrup
- Pinch each of sea salt and black pepper
- Preheat the oven to 375° F.
- Lightly grease a rimmed baking sheet and add the sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon and cumin. Toss to coat.
- Bake for 20 minutes or until soft and lightly browned, stirring once halfway through to ensure even baking. Sample and adjust seasonings if needed. Set aside.
- In the meantime, prepare the sauce: Add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Mash/mix to combine. Taste and adjust the seasonings as desired.
- Add the corn, cilantro, onion, black beans and roasted sweet potatoes to the sauce and toss to combine. Taste and adjust seasonings if needed.
- Serve at room temperature with tortilla chips. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.
Note from Sharon: I omitted the olive oil and doubled the avocado sauce.