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Chunky Sweet Potato Salsa

  • Prep 20 min
  • Total 60 min
  • Servings 5

A chunky salsa packed with healthy vegetables like sweet potatoes, avocado and red peppers. Topped with a sweet lime and apple cider vinegar dressing. MORE + LESS -

Sugar and Charm
December 2, 2014

Ingredients

3
medium sweet potatoes, peeled and chopped into small cubes
1
red pepper, chopped
1
large avocado, cubed
1
large shallot, sliced
1
cup blackberries
1/2
cup cilantro, chopped
1
tablespoon extra virgin olive oil
1/2
teaspoon cinnamon
1/4
teaspoon nutmeg
1/2
teaspoon honey
1
tablespoon fresh lime juice
1/2
teaspoon apple cider vinegar
Salt and pepper

Steps

Hide Images
  • 1
    Preheat the oven to 400°F.
  • 2
    Keeping each vegetable separate, chop the red pepper, avocado, cilantro and shallots.
  • 3
    In a medium bowl, combine the sweet potatoes, olive oil, cinnamon, nutmeg and salt and pepper. Stir until sweet potatoes are coated.
  • 4
    Line a baking sheet with tinfoil and pour the sweet potatoes onto the sheet . Bake for 10 minutes.Turn the sweet potatoes over and add the sliced shallots. Bake for another 20-25 minutes.
  • 5
    In a small bowl, whisk together the honey, lime juice, vinegar and salt and pepper.
  • 6
    After the sweet potatoes and shallots have baked, put them in a large bowl and add the red pepper, avocado, blackberries and cilantro.
  • 7
    Pour the dressing over the top of the vegetable mixture and fold until coated.
  • 8
    Serve in mini dishes with a bowl of chips.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • A delicious, chunky salsa filled with fresh chopped vegetables.

    Sweet potatoes are my favorite vegetable (because they satisfy my sweet tooth!). I like them in the form of fries, sliced with olive oil, baked or cooked on the BBQ. Now, I like them in salsa too!

    The baked sweet potatoes are mixed with chunks of avocado, red peppers, cilantro and shallots. The fresh combination is then topped with a light honey, lime and apple cider vinegar dressing. Flavors of cinnamon and nutmeg make this a year-round recipe, perfect for fall, winter or even a summer BBQ! You can also take it a step further and make delicious Skinny Tortilla Chips to go with it… Yum!!

    Chop all the veggies, cilantro and shallots and set aside.

    In a bowl, combine the sweet potatoes, cinnamon, nutmeg, salt and pepper. Stir until the sweet potatoes are fully covered.

    Line a baking pan with tinfoil and spread the sweet potatoes on the bottom along with some olive oil. Bake for 10 minute. Turn the potatoes and add the shallots. Bake for another 20 minutes, turning occasionally so they don’t burn.

    In a small bowl, whisk the honey, lime juice and apple cider vinegar together with salt and pepper.

    After the sweet potatoes and shallots have baked, put them in a large bowl. Add the red pepper, avocado, blackberries and cilantro. Pour the dressing over the top of the vegetable mixture and fold until coated.

    Serve in mini bowls with chips on the side.

    Enjoy the tasty goodness!

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