*Disclaimer: have not tried this yet.
Roasted Sweet Potato Salsa
makes 4 cups
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)
coarse salt
1 Preheat oven to 450°. On a rimmed baking sheet, toss together potato, onion, and oil. Roast until potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.
2 Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.
per 1/4 cup: 55 cal; 3 g fat (0 g sat fat); 1 g protein; 8 g carb; 2 g fiber
This recipe came from the Martha Stewart EVERYDAY FOOD magazine iPad app. Download the iPad app now!
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