A few weekends ago I decided to create a Mexican feast for Blair and I on a Sunday night. My sister had done the same thing for her family a few weeks ago on 11/11/11 so I stole the idea. I made some cranberry margaritas (recipe coming this week), some stovetop fajitas, and this salsa. I really wish we had some kids so that I could have made Tres Leches cake
, but I resisted because it makes a ton. I knew come Thanksgiving I was going to be eating my body weight in sugary treats, I didn’t need more.
This salsa was the perfect treat to munch on with some chips while I was preparing dinner. It was an interesting alternative to your traditional salsa or guacamole, and even more perfect for the winter time. We even spared enough for us to top off our fajitas. I loved the addition of the avocado since I am such a lover of it. It was simple to put together and delicious to eat, I can’t wait to make it again!
Roasted Sweet Potato Salsa
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)
What you’ll do:
Preheat oven to 450 degrees. In a small bowl, combine sweet potato, red onion, and olive oil, toss to combine. Spread evenly onto a rimmed baking sheet. Roast for about 1o minutes, then flip over the sweet potato, and roast for another 10 minutes until sweet potato is browned and tender. Transfer to a large bowl and let cool completely. Add in tomato, avocado, cilantro, and lime juice. Season with salt to taste and toss to combine.
Source: Everyday Food, November 2011