Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
Sometimes I see a recipe and I want to try it because the pictures of it, whether from a magazine or a website, are so beautiful. Sometimes I see a recipe and I want to try it because it forces me to try a new ingredient or technique in the kitchen. Sometimes I see a recipe and I want to try it because I am 100% confident we’ll love it. Such was the case with this roasted sweet potato salsa, which I pulled from an Everyday Food magazine a few months ago. With roasted sweet potatoes, avocados, cilantro, tomato, and lime juice, I knew it fit well-within the “favorite ingredient” standards in our household.
As predicted, this ended up being as loved as I anticipated. I brought this to a potluck to friends where we ate it as a side salad, but it could be used in a variety of ways—served with chicken or pork, scooped up with tortilla chips, or eaten atop greens. Next time I’ll double the recipe because the only thing better than roasted sweet potato salsa is LOTS of roasted sweet potato salsa! 
Roasted Sweet Potato Salsa
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This roasted sweet potato salsa combines tender sweet potatoes with fresh avocados, tomatoes, and cilantro, all brightened with a squeeze of lime juice. Perfect as a side dish or a vibrant appetizer.
Ingredients
- 2 large sweet potatoes, peeled and diced small
- 1 red onion, diced small
- 1 tbsp extra-virgin olive oil
- 2 medium tomatoes, diced small
- 2 avocados, diced small
- 4 tbsp finely chopped fresh cilantro
- Juice of 1 lime
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with foil and spray with cooking spray or lightly coat with olive oil.
- Toss together the diced sweet potatoes, red onion, and olive oil on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
- Remove from the oven and let cool slightly.
- In a large bowl, combine the roasted sweet potatoes and onions with the diced tomatoes, avocados, and chopped cilantro.
- Squeeze the juice of 1 lime over the mixture and gently toss to combine.
- Serve immediately as a side salad, with tortilla chips, or as a topping for chicken or pork.
Notes
- This salsa can be served in various ways: as a side salad, with tortilla chips, or as a topping for chicken or pork.
- Consider doubling the recipe for larger gatherings.
- The salsa is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7
- Sodium: 15
- Fat: 12
- Carbohydrates: 38
- Fiber: 9
- Protein: 4
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
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- Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
- Green Mango Salad With Avocado, Shrimp and Cashews
Frequently Asked Questions
Beyond chips, how else can this sweet potato salsa be served?
The article lists several uses the author tried: as a side salad at a potluck, scooped up with tortilla chips, served over chicken or pork, or eaten atop greens. The roasted sweet potato base makes it hearty enough to hold up as a side salad on its own.
Can I make this salsa ahead of time?
The notes say it can be stored in an airtight container in the refrigerator for up to 2 days. The sweet potatoes and onion are roasted at 450°F for 20–25 minutes and then allowed to cool before combining with the avocado and tomato, so you could roast the vegetables ahead and assemble closer to serving.
Why does the recipe roast the red onion together with the sweet potatoes?
The sweet potatoes and diced red onion are tossed together with 1 tablespoon of olive oil and roasted at 450°F, which mellows the onion’s sharpness and lightly caramelizes both vegetables. Using raw onion would overwhelm the other flavors, whereas roasting brings out a natural sweetness that complements the avocado and lime.
