Lake Lure Cottage Kitchen

As a side dish or a condiment to compliment other dishes, this sweet potato salsa cannot be beat.  While researching recipes for my pool party, I was drawn to this dish because it was suggested as a topping for the chipotle maple barbecued brisket.  To my way of thinking, it can stand on it’s own.  As a matter of fact, I am going to serve it in place of potato salad.  It is just as good at room temperature as it is warm from the oven.

The sweet potato chunks are baked in the oven with oil, balsamic vinegar, chili powder and ground cumin.  There is something about the balsamic vinegar and spices that inspire me to dig into this dish and keep eating.  You can adjust the heat in the dish by cutting back on the jalapeno peppers.  Because I will be serving a crowd, I will go easy on the peppers and I think I will substitute parsley for the cilantro.  Not everyone loves it and for those who don’t, it is usually a true aversion.

Sara Foster has hit another homerun with this salsa.  For those of you who are not familiar with her, I wrote about her here.  There is nothing in her cookbooks that I would not be pleased to put on my table. 

Next up, BLT wraps with sun-dried tomatoes.  This recipe testing is playing havoc with my weight loss program.

ROASTED SWEET POTATO SALSA (Sara Foster Fresh Every Day)

1 1/2 pounds sweet potatoes (about 2 medium), peeled and chopped into 1/2 inch pieces
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tomato, cored and chopped
1 red bell pepper, cored, seeded and diced
2 jalapeno peppers, seeded and diced (I used 1 pepper)
2 scallions, minced (white and green parts)
2 tablespoons chopped fresh cilantro leaves (I used parsley)
Grated zest and juice of 1 lime
Salt and pepper to taste

Preheat oven to 400 degrees F.

Place the sweet potatoes on a baking sheet with sides.  Drizzle with the olive oil and vinegar, sprinkle with the chili powder and cumin, and toss to coat.  Spread the sweet potatoes in one even layer and roast for 30 to 35 minutes, stirring occasionally for even browning, until the potatoes are golden brown and tender.  Set aside to cool.

Scrape the sweet potatoes into a large bowl.  Add the tomato, bell pepper, jalapeno pepper, scallions, parsley, lime zest and juice, salt, and pepper, and toss to mix.  Season with additional salt and pepper to taste and serve warm or at room temperature.

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