Foster’s Market Roasted Sweetpotato Salsa
Course: salsa, Side Dish
Keyword: appetizer, diabetes friendly, salsa, summer, sweet potato
Servings: 4
Calories: 238kcal
- 2 medium sweetpotatoes peeled/chopped into 1/2-inch pieces
- ¼ cup olive oil
- 1 tablespoon balsamic or red wine vinegar
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tomato 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
Note: used red wine vinegar and lime juice for nutritional label calculations
Nutrition Facts
Foster’s Market Roasted Sweetpotato Salsa
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 238kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 75mg | Potassium: 567mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17519IU | Vitamin C: 54mg | Calcium: 49mg | Iron: 1mg | Net Carbohydrates: 22g