A delicious, chunky salsa filled with fresh chopped vegetables.
Sweet potatoes are my favorite vegetable (because they satisfy my sweet tooth!). I like them in the form of fries, sliced with olive oil, baked or cooked on the BBQ. Now, I like them in salsa too!
The baked sweet potatoes are mixed with chunks of avocado, red peppers, cilantro and shallots. The fresh combination is then topped with a light honey, lime and apple cider vinegar dressing. Flavors of cinnamon and nutmeg make this a year-round recipe, perfect for fall, winter or even a summer BBQ! You can also take it a step further and make delicious Skinny Tortilla Chips to go with it… Yum!!
Chop all the veggies, cilantro and shallots and set aside.
In a bowl, combine the sweet potatoes, cinnamon, nutmeg, salt and pepper. Stir until the sweet potatoes are fully covered.
Line a baking pan with tinfoil and spread the sweet potatoes on the bottom along with some olive oil. Bake for 10 minute. Turn the potatoes and add the shallots. Bake for another 20 minutes, turning occasionally so they don’t burn.
In a small bowl, whisk the honey, lime juice and apple cider vinegar together with salt and pepper.
After the sweet potatoes and shallots have baked, put them in a large bowl. Add the red pepper, avocado, blackberries and cilantro. Pour the dressing over the top of the vegetable mixture and fold until coated.
Serve in mini bowls with chips on the side.
Enjoy the tasty goodness!
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