Preheat the oven to 400˚F.

Peel the sweet potatoes and cut them into bite-sized pieces. Place potatoes on a sheet pan, drizzle with the oil, then toss to coat. Sprinkle with sea salt and pepper.

Roast, turning occasionally, until just tender and starting to turn golden, about 30 minutes. Remove and allow to cool while preparing salad.

Note: You'll have lots of extra sweet potatoes, but if you're heating your oven you might as well make the whole batch. They're great as a side on their own, in omelets, on pizzas, in sandwiches, etc. You'll probably only use about ¼ of these for the four salads.