Mexican Sweet Potato Salad with Avocado Dressing

Place potatoes in a large pot of generously salted water and bring to a boil. Once boiling, reduce the heat to medium-high to keep the water at a rolling boil and cook until the potatoes are fork tender, about 25–30 minutes. Drain potatoes and let cool until you are able the handle them.

While potatoes cook, heat dry grill pan on medium-high heat. Combine the corn, onion and cumin in a medium bowl and add into the pre-heated grill pan. Cook, stirring occasionally, until the onion and corn is nice and charred, about 10 minutes. Once cooked, transfer to a small bowl until ready to use.

Once potatoes are cool, peel away the skin and chop them into 1/2 inch to 3/4 inch cubes. Place cubed potatoes into a large bowl and drizzle with the vinegar. Mix well to evenly coat the potatoes.

Add charred corn and onion mixture, minced red pepper, avocado spread, cilantro, salt and pepper into the bowl and toss until creamy and evenly coated. Cover and refrigerate for at least 1 hour before serving. Devour.