Sweet Potato Salad with Warm Pepita Dressing

Preheat oven to 400 degrees F

Cut potatoes in half lengthwise, and then ¼-inch half-moon slices

Coat a large baking sheet with 1 tablespoon of the olive oil. Scatter sweet potatoes over and toss them with another 1-2 tablespoons of the olive oil, 1 ½ teaspoons kosher salt, and many grinds of black pepper

Spread evenly on the pan; they won’t fit in a single layer at this point and that’s fine as they shrink as the roast. Roast for 20 minutes, until browned underneath, then flip potatoes and roast another 15 minutes, until all the pieces are tender and have brown spots

While potatoes roast, combine pepitas with 3 tablespoons of olive oil in a small skillet and warm over medium heat

Let pepitas sizzle in oil for 1 or 2 minutes but keep a close eye on them

Remove from heat, season with salt to taste plus red pepper flakes. Set aside until potatoes are ready.

Drain and rinse the black beans

Halve avocado and remove the pit. Leave halves in their skin and cut avocado into thin slices, not cutting through the skin

Roughly chop cilantro, and halve limes, cutting one further into wedges. Squeeze one lime wedge over avocado to keep from browning

When potatoes are ready, immediately spoon pepitas and oil over potatoes, and squeeze the juice of your lime halves over

Scatter tray with black beans. Use a spoon to remove avocado slices in sections and fan them out over the tray. Sprinkle pan with cilantro, plus feta if using. Season with additional salt and pepper

Serve with a lime wedge and enjoy