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Healthy Sweet Potato Salad

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Ingredients
  

  • 4 medium-sized Japanese sweet potatoes regular sweet potatoes ok, but NOT orange yams
  • 3 ears of corn with husks
  • 1 can black beans
  • 1 medium cucumber
  • 4 medium green onion stalks
  • 1/4 packed cup chopped cilantro
  • 2 tbsp hempseeds optional
  • 2 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 medium avocados
  • Dash of hot sauce or Siracha optional
  • Coconut oil for roasting

Instructions
 

  • Preheat oven to 375.
  • Wash the sweet potatoes and chop the ends off. Chop into 1/2 inch squares and lay on a baking sheet with a few dallops of coconut oil.
  • Cut the extra cornsilks (strings) off of the end corn but keep the husks on. Rinse with water.
  • Put the full corn husks (no baking sheet) and sweet potatoes in the oven.
  • Bake the corn for 30 minutes and the sweet potatoes for 45, stirring every 15 minutes.
  • Chop the ends off the cucumber and slice in half lenth-ways. Cut out the seeds, and then cut lengthwise 3-4 more times and then cut into pea-size cubes. Add them to a large bowl.
  • Drain and rinse the black beans (or use freshly cooked), and add to the bowl.
  • Thinly slice green onions and add to the bowl.
  • Add cilantro and hemp seeds to the bowl.
  • Allow the corn and potatoes to cool. Slice the corn off of the cob and add both to the bowl.
  • Add the apple cider vinegar, salt and pepper to the bowl and mix everything together well.
  • Mash up the avocados and stir into the salad (with hot sauce if using). If storing in the fridge for more than a day, wait to add the avocado until ready to serve.