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Foster’s Market Roasted Sweetpotato Salsa

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  • 2 medium sweetpotatoes, peeled/chopped into 1/2-inch pieces
  • 1/4 cup olive oil
  • 1 tablespoon balsamic or red wine vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 to mato, cored and chopped
  • 1 red bell pepper, cored, seeded and chopped into ¼-inch dice (about 1 cup)
  • 2 jalapenos, seeded and diced
  • 2 scallions, minced (green and white part)
  • 2 tablespoons fresh chopped cilantro
  • Juice and zest of 1 large lime, about 2 tablespoons
  • Salt and freshly ground pepper to taste


  • Preheat oven to 400º F.
  • In a medium bowl, toss the sweetpotatoes with the olive oil, vinegar, chili powder and cumin and spread in one layer on a large, rimmed baking pan.
  • Place in the oven and roast for 30 to 35 minutes, stirring a couple of times, until the potatoes are golden brown and soft. Remove from the oven and set aside to cool.
  • In a medium bowl, place the tomato, red pepper, jalapenos, scallions, cilantro and lime juice and zest with the sweetpotatoes; toss until combined.
  • Season with salt and pepper and serve warm with eggs, tostadas, grilled steak or chicken.
*Tip: If tomatoes are not in season, roast with the sweetpotatoes for a better flavor
Number of servings (yield): 4