southwest sweet potato salad

3-4 sweet potatoes (depending on size)
olive oil - around 3 tablespoons
salt/pepper
sweet corn (1 pkg, frozen)
1  can black beans, drained
1 red pepper, chopped
1 red onion, chopped
1-2 avocados (depending on size), firm, chopped
jalapeno (fresh, pickled, whatever, to taste)
lime juice (about two limes' worth)
adobo seasoning



Peel/dice sweet potatoes, chop into 3/4 inch cubes (ish); toss with olive oil and salt/pepper, roast for 30-40 minutes on sheet pan in oven at 400 degrees or until just getting crispy.  let cool for a bit.

Toss chopped vegetables, frozen corn, drained beans in large bowl, stir in sweet potatoes; stir in the rest of the olive oil, lime juice, and adobo to taste.  cover and refrigerate (it's best if it sits several hours or overnight)