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Sweet Potato Pico De Gallo

Roasted Sweet Potato Pico de Gallo

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

Course Appetizer
Cuisine American
Keyword Sweet potato Pico de Gallo, Sweet Potato salsa
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Recipes Simple


  • 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


  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

  2. Cut the peeled potatoes in half, and slice into small cubes. 

  3. Toss sweet potatoes and 1 tablespoon of olive oil in bowl. 

  4. 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.)

  5. 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.

  6. Once sweet potatoes are done cooking set them aside to cool down to room temperature.

  7. In a large bowl, add the tomatoes, corn, Jalapeños, and onions. Toss to combine. 

  8. Gently mix in the cooled sweet potatoes.

  9. 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.

  10. Refrigerate for at least one hour before serving. Garnish with fresh cilantro.