Southwestern Roasted Sweet Potato Salad

I love sweet potatoes. And black beans. And cumin. This was one of my first "fall-ish" recipes - and there will be many more to come. 

5-6 sweet potatoes, peeled and cut into 1 inch cubes, to make 8 cups
3 tablespoons melted olive oil
1 1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 15.5 oz can black beans, rinsed and drained)
1/2 cup thinly sliced red onion (about half a medium onion), or more to taste
1 1/2 to 2 cups grape tomatoes
1 cup feta cheese
1/2 cup finely chopped fresh cilantro leaves
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1/2 - 1 teaspoon ground chipotle chili powder [original recipe says this is pertinent, but I used regular chili powder and it was still tasty]

Preheat oven to 400 degrees.

In a large bowl, toss the sweet potatoes with the olive oil. Sprinkle on the salt, pepper, cumin and oregano. Stir to coat. Spread the potatoes in a single layer on a baking sheet with an edge. Bake for 45-60 minutes, checking after 30 minutes as some ovens heat differently (no need to stir). Bake until the edges start to brown. (The goal is to slow roast them to caramelized perfection.) Cool.

Transfer the potatoes to a large serving bowl. Add the black beans, red onion, tomatoes, feta and cilantro.

In a small bowl combine the olive oil, lemon juice and chipotle pepper powder. Pour over the salad. Stir gently to combine all the ingredients.

Can be eaten right away, but it tastes best if it's had at least one hour to chill.

Original recipe here