Preheat your oven to 400°F. Toss the sweet potato cubes with the olive oil, honey, smoked paprika, and cumin. Spread them on a parchment-lined baking sheet and roast for 25–30 minutes. The honey will help the spices stick and create slightly charred, sticky edges.

While the potatoes roast, combine the diced tomatoes, black beans, corn, jalapeños, and red onion in a large chilled bowl.

Whisk the lime juice and minced garlic together, then pour over the vegetable mixture. Toss well so the lime juice begins to slightly "pickle" the red onions.

Once the sweet potatoes are golden and tender, remove them from the oven. It is essential to let them cool to room temperature before combining; adding hot potatoes to fresh salsa will wilt the tomatoes and cilantro.

Gently fold the cooled sweet potatoes into the salsa. Sprinkle with the fresh cilantro and a final pinch of salt and pepper.

Refrigerate the salsa for at least 1 hour. This allows the beans and potatoes to soak up the lime and garlic, transforming the individual components into a cohesive dish.