Got To Be NC
Recipe by: Lisa Prince

FOSTER’S MARKET ROASTED SWEET POTATO SALSA

This is a great Fall/Winter Salsa because it is very hardy and colorful.  If you love sweet potatoes, this is the salsa for you!

Servings: 6
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour
Meal Type: Side Dish
NC Ingredients: Sweet Potatoes

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Ingredients

2
medium sweet potatoes, peeled/chopped into 1/2-inch pieces
1/4
cup olive oil
1
tablespoon balsamic or red wine vinegar
1
teaspoon chili powder
1/2
teaspoon ground cumin
1
tomato, cored and chopped
1
red bell pepper, cored, seeded and chopped into 1/4-inch dice (about one cup)
2
jalapeños, seeded and diced
2
scallions, minced (green and white part)
2
tablespoons fresh chopped cilantro
Juice and zest of 1 large lime (about 2 tablespoons)
Salt and freshly ground pepper to taste

Directions

Preheat oven to 400˚F.

In a medium bowl, toss the sweet potatoes (and tomato cut in half if roasting*) with the olive oil, vinegar, chili powder and cumin and spread in one layer on a large, rimmed baking pan.  Place in the oven and roast for 30 to 35 minutes, stirring a couple of times, until the potatoes are golden brown and soft.  Remove from the oven and set aside to cool.

In a medium bowl, place the tomato, red pepper, jalapeno, scallions, cilantro and lime juice and zest with the sweet potatoes; toss until combined.  Season the sweet potatoes with salt and pepper.  Serve warm with eggs, tostadas, grilled steak or chicken. Recipes makes 3 ¼ cups.

 Tip:  If tomatoes are not in season, roast with the sweet potatoes for a better flavor.