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Sweet Potato Salsa
This sweet potato salsa is made with blackberries and pomegranates. The best of summer and winter in this versatile salsa.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizers
Cuisine:
American
Keyword:
sweet potato salsa
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
3
medium sweet potatoes
peeled and chopped
1
large shallot
sliced
1
tablespoon
extra virgin olive oil
1/2
teaspoon
cinnamon
1/4
teaspoon
nutmeg
1
red pepper
finely chopped
1/3
cup
pomegranate arils
1/2
cup
blackberries
2
tablespoons
freshly chopped parsley
1
tablespoon
grapeseed oil
1/2
tablespoon
apple cider vinegar
1/2
teaspoon
honey
salt & pepper
Instructions
Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with cooking spray.
Toss potatoes, olive oil, cinnamon, nutmeg and a generous amount of salt & pepper together in a large bowl.
Spread the potatoes out onto the baking sheet and roast for 10 minutes.
After 10 minutes, flip potatoes and add sliced shallots to the pan. Roast another 10-12 minutes.
While potatoes and shallots are roasting, whisk together grapeseed oil, vinegar, honey and a dash of salt & pepper in a small bowl, set aside.
When potatoes & shallots are done, transfer to a large bowl.
Add red pepper, pomegranate, blackberries and parsley and toss together gently.
Pour dressing into bowl and toss again.
Season with salt & pepper to taste.
Serve warm.
Nutrition
Serving:
1
SERVING
|
Calories:
178
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
6
g
|
Sodium:
108
mg
|
Fiber:
5
g
|
Sugar:
11
g