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This cold sweet potato salad features Mexican spices-oregano, chipotle, and cumin with a based of sofrito-onions, bell pepper, and garlic.  The intensely flavored base takes out the need for using regular mayonaisse, so low-fat mayo works just fine here.

Ingredients:

• 2 lbs sweet potato (about 3 regular sized ones), cut into half inch chunks
• 2 tablespoons canola oil, divided
• salt and pepper to taste
• 1 tablespoon chipotle in adobo, pureed
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup red onion, diced
• 2 green peppers, diced
• one 15 ounce can of corn
• 1 tablespoon minced garlic
• 1 teaspoon honey
• 1/4 cup light mayo
• 2/3 cup cilantro, chopped

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Toss sweet potatoes with 1 tablespoon of the oil and some salt.  Roast in oven for 25-30 minutes or until almost tender.
3. In the meantime, whisk in chipotle, cumin, and oregano into remaining oil along with some salt and pepper.  Pour this over peppers, onions, and corn and combine.  Set aside.
4. Whisk together rest of ingredients into mayo and set aside.
5. Once sweet potatoes are almost tender, pour over corn, pepper, and onion mixture over them.  Roast in oven for another 10-12 minutes or until vegetables are lightly browned.
6. Toss vegetables immediately with mayo mixture.  Enjoy!