Looking for an unusual side dish this summer to bring to a party or to have at home? This Caribbean-spiced potato salad is a feast for the eyes as well as the tummy,
Preheat oven to 375ºF. Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together with a fork or wire whisk the olive oil, mustard, syrup, cayenne, cinnamon, cumin and salt. Add cubed sweet potatoes and corn and toss till vegetables are coated.
Spread sweet potatoes and corn in a single layer on baking sheet and roast in the preheated oven about 20 to 25 minutes or until sweet potatoes are browned and tender. Cool roasted vegetables, and return them to original mixing bowl along with juices from parchment paper. Toss in black beans, green onions, peanuts, lime juice and garlic. Drizzle a little more olive oil if necessary, taste and adjust seasonings, if necessary.