Sweet Potato Salad

Preheat oven to 400ºF.

Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large resealable bag and shake to coat. Place on parchment-covered baking and roast until fork tender, 30–35 minutes. Cool completely.

For the dressing, in small bowl, whisk mayonnaise, salsa and lime juice.

Add remaining 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan. Add chopped onion and corn to the hot skillet, flipping every 2–3 minutes with a spatula. Cook 7–10 minutes or until corn is light golden brown. Cool completely.

In a large bowl, combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add salsa dressing and stir gently to combine.