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
Scale
- 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