Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes if desired, then cut them into bite-sized cubes.

Spread the sweet potato cubes on a parchment-lined baking sheet in a single layer.

Roast the sweet potatoes for 25-30 minutes, tossing halfway through until golden brown and fork-tender.

In a small bowl, whisk together olive oil, lime juice, salt, and pepper to create the dressing.

In a large mixing bowl, combine the roasted sweet potatoes with black beans, red onion, and cilantro. Toss gently.

Drizzle the dressing over the salad and gently fold it in, adjusting seasoning if necessary.

Serve warm, at room temperature, or chilled, garnished with extra cilantro if desired.