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.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.