Roasted Sweet-Potato Salsa

119 Ratings
  • 5 21
  • 4 55
  • 3 25
  • 2 15
  • 1 3

Sweet potatoes get roasted with red onions and then tossed together with avocados and tomatoes in this versatile and flavorful salsa.

Everyday Food, November 2011

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Recipe Summary

Yield:
Makes 4 cups
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Ingredients

Directions

  • 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.

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

Cook's Notes

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.

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Reviews (1)

119 Ratings
  • 5 21
  • 4 55
  • 3 25
  • 2 15
  • 1 3
Martha Stewart Member
12/08/2011
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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