Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.

Place your sweet potatoes on a cutting board and using a sharp knife trim 1 to 2 inches off each end. Chop your potatoes into1/2-inch pieces.

Add chopped sweet potatoes to the prepared baking sheet and season with sea salt, pepper and a drizzle of oil.

Using your clean hands, toss well to evenly coat, then arrange potatoes in a single layer on your sheet pan.

Place the tray into your preheated oven and roast for 25-30 minutes, or until tender.

Once done, remove from the oven and let them cool at room temperature.

Meanwhile, place all of the chipotle dressing ingredients into a food processor or high speed blender, then pulse until smooth.

Transfer the roasted sweet potatoes, celery and onion into a large serving bowl.

Pour your dressing over your potato mixture and gently fold until fully coated into the super delicious dressing!

Top with crumbled blue cheese.

Refrigerate for 30 minutes up to 2 hours before serving.

Enjoy!