Monday, December 12, 2011

Roasted Sweet Potato Salsa

My daughter found this in a magazine ( actually it was her husband who found it and asked her to make it).  She loved it, so I gave it a try.  What a wonderfully refreshing change from normal salsa!  So good for you too.  It is amazingly sweet - roasting the sweet potatoes and onions brings out the natural sugars.  I think it would make a great appetizer for a party this Christmas.  I served it with tortilla chips, but it would be delicious on a chopped salad or on tacos (which my husband tried and loved).

 Cut the sweet potatoes and red onions into small diced pieces and drizzle with a little olive oil. Roast about 20 minutes.


Roasted Sweet Potato Salsa
Everyday Food Magazine


Preheat oven to 450 degrees.  On a rimmed baking sheet, toss together 1 large sweet potato (1 lb) peeled and diced small, 1 red onion, diced small, and 1 TBSP extra-virgin olive oil.  Roast until sweet potato is tender and browned in spots, about 20 minutes.  Transfer to a large bowl and let cool completely.

Add 1 medium tomato, diced small, 1 avocado, diced small, 2 TBSP chopped fresh cilantro, and 1/4 cup fresh squeezed lime juice (from 2 limes).  Season with coarse salt and toss to combine.  Makes 4 cups.

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