Roasted Sweet Potato Salsa

*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!
For more great recipes or to subscribe to EVERYDAY FOOD magazine, please visit everydayfood.com.

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