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Pico de Gallo Salsa with Sweet Potatoes

There’s something magical about recipes that bring together bold freshness and comforting warmth on the same plate. Roasted sweet potatoes bring a natural sweetness and soft, caramelized edges, while classic pico de gallo adds a bright, zesty punch that wakes everything up.
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Course: Dessert, Side Dish, Snack
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes washed, and peeled
  • 1/2 large onion chopped
  • 1 small can of black beans rinsed and drained
  • 1 small can of yellow corn rinsed and drained
  • 4 Roma tomatoes chopped small
  • 2 jalapeños diced seeds removed
  • 1/4 cup diced cilantro
  • 1 lime juiced
  • 1 tbsp. minced garlic
  • 2 tbsp of extra virgin olive oil

Method
 

  1. Preheat your oven to 400F and line a baking sheet with parchment paper
  2. Cut the potatoes in half, and then slice into small cubes.
  3. Place the sweet potato cubes on the baking sheet and spray with olive oil spray.
  4. Sprinkle with salt and pepper as needed.
  5. Bake for about 25-30 mins or until golden brown.
  6. In a large bowl, add the tomatoes, black beans, corn, jalapeños, and onions.
  7. Toss to combine.
  8. When the potatoes are done, set them to the side.
  9. They need to cool down to room temperature.
  10. Once cooled toss to combine.
  11. Add the lime juice, garlic and olive oil.
  12. Toss to coat.
  13. Refrigerate for 1 hour.
  14. Garnish with fresh cilantro.
  15. Enjoy!