Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often.
Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed).
Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).