Pico de Gallo Salsa with Sweet Potato Recipe

Introduction

This Pico de Gallo Salsa with Sweet Potato is a vibrant and refreshing twist on the classic salsa. Combining tender roasted sweet potatoes with fresh tomatoes, beans, and a zesty lime dressing, it makes a perfect side or snack full of texture and flavor.

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 with seeds removed
• 1/4 cup diced cilantro
• 1 lime, juiced
• 1 tbsp minced garlic
• 2 tbsp extra virgin olive oil

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: Cut the sweet potatoes in half, then slice into small cubes.
3. Step 3: Place the sweet potato cubes on the baking sheet and spray lightly with olive oil spray. Sprinkle with salt and pepper to taste.
4. Step 4: Bake for 25-30 minutes or until the sweet potatoes are golden brown and tender.
5. Step 5: In a large bowl, combine the chopped tomatoes, black beans, yellow corn, diced jalapeños, and chopped onion. Toss to mix well.
6. Step 6: Once the sweet potatoes are done, remove from the oven and allow to cool to room temperature.
7. Step 7: Add the cooled sweet potatoes to the bowl with the other ingredients. Pour in the lime juice, minced garlic, and extra virgin olive oil.
8. Step 8: Gently toss everything together until coated and evenly mixed.
9. Step 9: Refrigerate the salsa for at least 1 hour to let the flavors meld.
10. Step 10: Before serving, garnish with fresh cilantro for a bright finish.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a pinch of cayenne pepper.
• Try adding diced avocado just before serving for a creamy texture.
• Substitute sweet potatoes with butternut squash cubes for a different but equally sweet flavor.
• Use fresh corn kernels if in season for better sweetness and crunch.

Storage

Store the salsa in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving. This dish is best enjoyed fresh but can be served cold or at room temperature. Avoid freezing to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa ahead of time?

Yes, preparing it a few hours to a day in advance allows the flavors to develop. Just keep it refrigerated until ready to serve.

Is this recipe gluten-free and vegan?

Absolutely. All the ingredients are naturally gluten-free and vegan-friendly, making this a versatile choice for many dietary preferences.

Pico de Gallo Salsa with Sweet Potato Recipe

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★★★★★

4.6 from 83 reviews

A fresh and vibrant Pico de Gallo Salsa with roasted sweet potatoes, black beans, corn, and a zesty lime dressing. This colorful dish combines the natural sweetness of roasted sweet potatoes with the tangy and spicy flavors of traditional pico de gallo, perfect as a healthy snack, side dish, or topping for your favorite meals.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Sweet Potatoes

• 2 large sweet potatoes, washed and peeled
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Salsa Mix

• 4 Roma tomatoes, chopped small
• 1/2 large onion, chopped
• 1 small can black beans, rinsed and drained
• 1 small can yellow corn, rinsed and drained
• 2 jalapeños, diced, seeds removed
• 1/4 cup diced cilantro, plus more for garnish
• 1 tbsp minced garlic
• 1 lime, juiced

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare Sweet Potatoes: Cut the sweet potatoes in half and then slice into small cubes to ensure evenly roasted pieces.
3. Season and Roast: Place the sweet potato cubes on the prepared baking sheet and lightly spray or drizzle with olive oil. Sprinkle with salt and pepper according to your taste. Bake for 25-30 minutes or until the potatoes are golden brown and tender when pierced with a fork.
4. Combine Salsa Ingredients: While the potatoes roast, in a large mixing bowl, add the chopped tomatoes, black beans, corn, jalapeños, and chopped onions. Toss gently to combine all ingredients.
5. Cool Sweet Potatoes: Once roasted, remove the sweet potatoes from the oven and allow them to cool to room temperature to prevent wilting the fresh salsa ingredients.
6. Mix Sweet Potatoes and Salsa: Add the cooled sweet potatoes to the large bowl with the salsa mixture. Toss gently to combine all components evenly.
7. Add Dressing and Season: Pour in the lime juice, minced garlic, and extra virgin olive oil over the mixture. Toss everything together to coat the ingredients well and enhance flavor.
8. Chill: Refrigerate the salsa for at least 1 hour to allow the flavors to meld beautifully.
9. Garnish and Serve: Before serving, garnish with fresh cilantro for a burst of color and fresh herbal aroma. Enjoy as a side dish, snack, or topping.

Notes

• The jalapeño seeds are removed to reduce the heat; keep them in if you prefer a spicier salsa.
• Use fresh lime juice for the best flavor contrast and acidity.
• Roasting sweet potatoes brings out their natural sweetness and adds a lovely depth to the salsa.
• If desired, substitute canned corn with fresh or frozen corn for a fresher flavor.
• This salsa can be served with tortilla chips, over grilled meats, or as a filling for tacos or burritos.

Keywords: Pico de Gallo, Sweet Potato Salsa, Mexican Salsa, Roasted Sweet Potato, Healthy Salsa, Vegetarian Side Dish