Directions

1. 1

   Preheat the oven to 400°F. Peel the sweet potatoes and cut them into 1/2-inch cubes. In a large mixing bowl, combine the sweet potato cubes with 2 tablespoons of olive oil, 2 teaspoons salt, cayenne pepper, sweet paprika, dried oregano, and dried thyme. Toss until all cubes are evenly coated with the spice mixture. Spread in a single layer on a parchment-lined baking sheet and roast in the preheated oven for 30 minutes, until the edges are caramelized and the potatoes are tender.

2. 2

   While the sweet potatoes roast, trim the stems from the okra and cut the pods into 1/2-inch slices. Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the sliced okra and sauté for 10 to 12 minutes, stirring frequently, until the okra turns bright green and begins to soften. Season generously with additional salt to taste.

3. 3

   Sprinkle the cornmeal over the sautéed okra and drizzle with the remaining 3 tablespoons of olive oil. Stir well to coat all the okra pieces evenly. Continue cooking for 5 to 10 minutes, stirring occasionally, until the cornmeal is golden and crispy and clings to the okra. Remove from heat.

4. 4

   Shuck the corn ears and cut the kernels from the cobs. Seed and dice the bell peppers into bite-sized pieces. Cut the cheddar cheese into 1/4-inch cubes.

5. 5

   In a large serving bowl, combine the roasted sweet potatoes, cornmeal-crusted okra, fresh corn kernels, diced bell peppers, and cheddar cheese cubes. Gently toss everything together until well mixed. Taste and adjust seasoning with salt as needed. Serve warm or at room temperature.