Sometimes the words literally fly off my fingers when I sit down to write a post--the stories come flowing out and I can't believe how easy it is. Other times, I can't really think of more to say than the fact that it's a yummy recipe and that you should make it. This is one of those times and I've been holding off posting this salsa because I can't think of anything truly innovative or interesting to say about it, which isn't fair to this salsa because it is pretty out there and interesting on the salsa-creativity scale or to you guys, because you deserve to have this yummy recipe in your Fall repertoire too, so today I'm posting sans-story--what the heck!
My husband and one of my boys are huge salsa fans and I've already shared my Jicama Avocado Salsa, Grilled Pineapple Salsa, Fresh Tomato Salsa and Mango Black Bean Salsa with you (clearly we are not lacking in salsa offerings on this site). We're also huge sweet potato fans around here and this Roasted Sweet Potato Salsa perfectly marries that salsa/sweet potato love. And like most salsas it's extremely easy to make!
You start by roasting cubes of peeled sweet potatoes with spices and some oil and vinegar.
While that's cooking you dice up scallions, red pepper, tomato, jalapeno, parsley or cilantro, some grated lime zest and juice and once the potatoes have gotten all caramelized and tender, you toss everything together.
This salsa has so many wonderful flavors and textures--there's the sweetness of the sweet potatoes contrasted by the spiciness of the jalapeno and tanginess of the lime, the crunch of the red pepper, the juiciness of the tomato and the sharpness of the scallions and it's so seasonally right too--it'd be the perfect (and healthy) Sunday football game winning combination! And it's also pretty delicious as a side dish or just eaten by the spoonful as a little afternoon snack!
So basically all that I'm trying to say here, is make it, you'll love it! Whew!!
Roasted Sweet Potato Salsa
Makes about 3 cups
Prep Time: 15 minutes, plus about 30 minutes for the sweet potatoes to roast
- 1 1/2 pounds sweet potatoes (about 2 medium-large ones), peeled and chopped into 1/2 pieces
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon chili powder (use more if you like things spicy)
- 1 tomato, cored and chopped
- 1 red bell pepper, cored, seeded and chopped small
- 1/2 jalapeno pepper, seeded and diced (use a full one if you like things very spicy)
- 2 scallions, finely chopped, white and green parts
- 2 tablespoons fresh parsely or cilantro, chopped
- 1 lime, zested and juiced
- Sea salt and black pepper to taste
1. Preheat oven to 400ºF. Place sweet potatoes on a rimmed baking sheet. Drizzle the oil and vinegar over them and then sprinkle on the chili powder and toss everything together. Spread it into an even layer and place sheet into the oven. Cook for 30-35 minutes, stirring every now and then to ensure the potatoes are browning evenly. When potatoes are fork tender and browned they're ready. Set them aside to cool.
2. When potatoes are cool, place them into a large bowl along with the tomato, red pepper, jalapeno, scallions, parsley or cilantro, lime zest and juice. Toss to mix and taste. Season with salt and pepper and toss again.
3. Serve immediately with chips or crackers or as a side dish with dinner. It's also fine to make this the day ahead and store in an airtight container in the refrigerator. It lets the flavors really develop. Leftover salsa will last at least a week.
Note: Recipe adapted from Fresh Every Day by Sara Foster. I toyed around with some of the measurements and ingredients.