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Roasted Sweet-Potato Salsa

Sweet potatoes are packed with fiber, potassium, and antioxidants.

  • Yield: Makes 4 cups
Roasted Sweet-Potato Salsa

Source: Everyday Food, November 2011


  • 1 large sweet potato (1 pound), peeled and diced small
  • 1 red onion, diced small
  • 1 tablespoon extra-virgin olive oil
  • 1 medium tomato, diced small
  • 1 avocado, diced small
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup fresh lime juice (from 2 limes)
  • Coarse salt


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potato, red onion, and olive oil. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.

  2. Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

Cook's Note

Quick ways to enjoy this salsa: Serve with crackers or a toasted baguette for a snack. Scatter over chopped lettuce for a simple salad. Stir into couscous to create an easy side dish. Use as a topping for chicken tacos or nachos. Fold into scrambled eggs at breakfast.

Reviews (1)

  • BlueOak 8 Dec, 2011

    I made this last night and served it as a salad. It was fantastic. Tonight, round 2 I'm going to add roasted beets. Easy and a big hit.

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