Roasted Sweet Potato Salsa


If you asked me to choose 5 of my favorite recipes, it would be next to impossible, except I know this one would be on the list.  It’s one of my favorites because it is delicious, healthy, easy, and super versatile.  I use this in all sorts of dishes.  I eat it with Homemade Baked Tortilla Chips,  in tacos, on salads, over grilled chicken, as a garnish in soups, over steaks, and by the spoonfuls.  I also love that it easy to serve to a crowd.  I recently took it to a neighborhood function, and it got devoured, and multiple friends were chomping at the bit for the recipe…so basically it is just AWESOME, and you should make some for your upcoming 4th of July BBQ!

Salsa 2

Roasted Sweet Potato Salsa
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  1. 2 sweet potatoes peeled and diced
  2. 1 onion, diced small
  3. 1 tablespoon coconut oil, melted
  4. 1 pint cherry tomatoes, diced small
  5. 1 large avocado, diced small
  6. ¼ cup chopped fresh cilantro
  7. ¼ cup fresh lime juice
  8. Salt to taste
  1. Preheat oven to 450 degrees.
  2. Toss together sweet potato, onion, and oil and place on cooking sheet.
  3. Roast in oven until sweet potato is fork tender (approx. 30 minutes).
  4. Transfer to a large bowl and let cool completely.
  5. Add tomato, avocado, cilantro, and lime juice to the bowl.
  6. Season with salt and toss to combine.
Adapted from
Adapted from
 What is one of your top 5 recipes?


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