This delicious and healthy Roasted Sweet Potato Pico de Gallo is full of flavor with roasted sweet potatoes, corn, tomatoes, jalapenos and onions. Perfect appetizer served with tortilla chips or as a topping on salads, fish, chicken or tacos.
Roasted Sweet Potato Pico de Gallo
You must try this Roasted Sweet Potato Pico de Gallo it is so good and I could eat the whole thing by myself. I'm a huge fan of anything with sweet potatoes in it.
This is so versatile. It is also great to use in other recipes. It makes a delicious Sweet Potato and Tomato Tostada for a quick and easy lunch or dinner. You could also mix it with Quinoa for a Sweet Potato Quinoa Salad. So many ways you can use this Sweet Potato Pico de Gallo!
Roasted Sweet Potato Pico de Gallo Ingredients
Ingredients:
2 large sweet potatoes, washed and peeled
15 ounce can of yellow corn, rinsed and drained
4 Roma tomatoes, diced
1/2 yellow onion, diced
2 Jalapeños, diced and seeds removed
1/4 cup chopped cilantro
1 lime, juiced
1 tbsp. minced garlic
2 to 3 tbsp of extra virgin olive oil
salt and pepper
How To Make Roasted Sweet Potato Pico de Gallo
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Cut the peeled potatoes in half, and slice into small cubes. Toss sweet potatoes and one tablespoon of olive oil in bowl. Spread the sweet potato cubes on the parchment lined baking sheet and sprinkle with salt and pepper to taste. For a little extra flavor you can add 1/2 teaspoon chili powder.
Bake for 20-25 minutes, turning half-way through. Bake until golden brown and tender. Don't over-cook. You don't want mushy sweet potatoes. Once sweet potatoes are done cooking set them aside to cool down to room temperature.
In a large bowl, add the tomatoes, corn, Jalapeños, and onions. Toss to combine. Gently mix in the cooled sweet potatoes. Add the lime juice, garlic and olive oil. Start with one tablespoon of olive oil and add another one as needed or to your taste. Toss gently to coat.
Refrigerate for at least one hour before serving. Garnish with fresh cilantro.
Variations And Tips For Making Roasted Sweet Potato Black Bean Pico de Gallo
- Use as a filling in tortillas with avocado, cheese and spinach.
- Spice it up by adding 1/4 teaspoon cumin, 1/4 teaspoon paprika and 1/8 teaspoon cayenne.
- You can roast the sweet potatoes ahead of time and refrigerate them until you are ready to mix all the ingredients before serving.
- Add a diced avocado. Avocado makes everything better!
- You could add a can of black beans, rinsed and drained.
- Substitute green peppers for Jalapeños if you prefer milder flavor.
Roasted Sweet Potato Pico de Gallo
Ingredients
- 2 large sweet potatoes, washed and peeled
- 15 ounce can of yellow corn, rinsed and drained
- 4 Roma tomatoes, diced
- 1/2 yellow onion, diced
- 2 Jalapeños, diced and seeds removed
- 1/4 chopped cilantro
- 1 lime, juiced
- 1 tbsp minced garlic
- 2 to 3 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the peeled potatoes in half, and slice into small cubes.
- Toss sweet potatoes and 1 tablespoon of olive oil in bowl.
- Spread the sweet potato cubes on the parchment lined baking sheet and sprinkle with salt and pepper to taste. (For a little extra flavor you can add 1/2 teaspoon chili powder.)
- Bake for 20-25 minutes, turning half-way through. Bake until golden brown and tender. Don’t over-cook. You don’t want mushy sweet potatoes.
- Once sweet potatoes are done cooking set them aside to cool down to room temperature.
- In a large bowl, add the tomatoes, corn, Jalapeños, and onions. Toss to combine.
- Gently mix in the cooled sweet potatoes.
- Add the lime juice, garlic and olive oil. Start with one tablespoon of olive oil and add another one as needed or to your taste. Toss gently to coat.
- Refrigerate for at least one hour before serving. Garnish with fresh cilantro.
