This delicious and healthy Roasted Sweet Potato Pico de Gallo is full of flavor with roasted sweet potatoes, corn, tomatoes, jalapenos and onions.
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.