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.
Servings: 6
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.