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.