Thursday, January 17, 2008

Sweet Potato Salsa

...and just in case you have some extra sweet potatoes left over from making the sweet potato soup below this recipe you can always throw together some quick salsa for those chipotle cheese quesadillas or on top of some huevos rancheros. This salsa is a a great reprieve from the "traditional" you're sure to enjoy.


2 med. sweet potatoes peeled and cut into 1/2 inch pieces
(note: if the eyes turn green take those out also!)
1/4 cup olive oil
1 tbs balsamic vinegar
1 tsp chili powder of your choice
1/2 tsp ground cumin
1 tomato, cored and chopped
1 red bell pepper, seeded and diced
2 jalapeno peppers, seeded and diced
2 scallions, thinly sliced (white and green parts)
2 tbs chopped fresh cilantro
grated zest and juice of 1 lime
salt and freshly ground pepper

Preheat oven to 400 degrees F.

Place the sweet potatoes on a baking sheet with sides. Drizzle with the olive oil and vinegar, sprinkle with the chili powder and cumin, and toss to coat spread the sweet potatoes in one even layer on the baking sheet.

Roast the sweet potatoes for 30-35 minutes, stirring occasionally for even browning, until the potatoes are golden brown and tender. Set aside to cool.

Scrape the sweet potatoes into a large bowl. Add the tomato, bell pepper, jalapeno pepper, scallions, cilantro, lime zest and juice, salt and pepper, and toss to mix. Season with additional salt and pepper.

You'll find the sweet potatoes hearty, the bell peppers are crunchy and the toamtoes, scallion and cilantro will freshen and lighten the schabang to make a fantastic explosion of flavors for you to savor and enjoy with your next brewski!

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