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Preheat oven to 425 degrees F.
Toss diced sweet potatoes with olive oil and salt; spread in a single layer on a baking sheet and roast 30 minutes, or until potatoes are soft.
Meanwhile, in a small bowl, combine mustard, vinegar, maple syrup and cumin.
Place roasted potatoes in a bowl; add mustard-vinegar dressing and mix well. Add jalapeno, scallion, salt to taste and a liberal sprinkling of black pepper and mix. Taste and adjust for seasonings before serving.