Roasted Sweet Potato Salsa Recipes

ROASTED SWEET-POTATO SALSA

Roasted Sweet-Potato Salsa image

Sweet potatoes get roasted with red onions and then tossed together with avocados and tomatoes in this versatile and flavorful salsa.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 8

Ingredients

1 large sweet potato (1 pound), peeled and diced small
1 red onion, diced small
1 tablespoon extra-virgin olive oil
1 medium tomato, diced small
1 avocado, diced small
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice (from 2 limes)
Coarse salt

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potato, red onion, and olive oil. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.
Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

Nutrition Facts : Calories 55 g, Fat 3 g, Fiber 2 g, Protein 1 g

BAKED NACHOS WITH ROASTED SWEET POTATOES

Baked Nachos with Roasted Sweet Potatoes image

This lightened-up recipe has everything you could want in a platter of nachos: the crunchiness of homemade tortilla chips, spiciness from saucy adobo-tinged pinto beans and creaminess from roasted sweet potatoes and avocado, all topped with a fresh salsa.

Provided by Food Network Kitchen

Categories appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 sweet potatoes, about 1 pound, cut into 1/2-inch cubes (3 1/2 cups)
2 tablespoons olive oil
2 teaspoons ground cumin
Kosher salt
10 corn tortillas, each 5 1/2 inches in diameter
Nonstick cooking spray
1/2 teaspoon chili powder
Grated zest and juice of 1 lime
1 small onion, chopped
2 tablespoons adobo sauce from canned chipotle in adobo sauce
1 teaspoon tomato paste
One 14-ounce can pinto beans, drained and rinsed
1 tomato, roughly chopped
1/2 serrano chile, seeded if desired, chopped
1 1/2 cups shredded Cheddar
1/2 avocado, sliced
1/4 cup fresh cilantro leaves

Steps:

Preheat the oven to 425 degrees F.
Toss the sweet potatoes in a medium bowl with 1 tablespoon oil, cumin and 1/4 teaspoon salt. Spread on a baking sheet and roast until soft and partially browned, 25 to 30 minutes.
Spray both sides of the tortillas with cooking spray, then stack them up and cut the stack into 8 triangular pieces. Separate the tortilla pieces and lay them out onto a baking sheet. Sprinkle with the chili powder and 1/4 teaspoon salt and toss. Bake the chips until crisp, about 15 minutes, tossing the chips halfway through the baking time. Remove the chips from the oven and toss them with the lime zest.
Heat 2 teaspoons of the oil in a medium skillet over medium-high heat. Add half of the onions and cook, stirring, until soft, about 4 minutes. Add the adobo sauce and tomato paste and stir until the tomato paste darkens slightly, about 2 minutes. Add the beans and 3/4 cup of water and simmer the sauce until it thickens and the beans are heated through, about 5 minutes. Set aside until ready to assemble the nachos.
Combine the tomatoes, remaining onions, serrano chile, lime juice, remaining 1 teaspoon oil and 1/4 teaspoon salt in a food processor. Pulse until the mixture becomes a chunky salsa.
To assemble the nachos, mound half of the tortilla chips in a 9-by-13-inch baking dish. Scatter most of the beans and the sweet potatoes over the chips. Sprinkle with half of the cheese. Mound the rest of the chips over the cheese and finish with the remaining beans, sweet potatoes and cheese. Place in the oven until the cheese melts, 5 to 7 minutes. Top with the avocado, salsa and cilantro.

Nutrition Facts : Calories 420 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 45 milligrams, Sodium 920 milligrams, Carbohydrate 39 grams, Fiber 9 grams, Protein 17 grams, Sugar 8 grams

SALSA-ROASTED POTATOES

Salsa-Roasted Potatoes image

That jar of salsa has more in store for it than a date with a bag of tortilla chips!

Provided by chpmnk42

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound baby Yukon Gold potatoes, halved
cooking spray
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ cup salsa
4 lime wedges
¼ cup chopped fresh cilantro
⅛ teaspoon salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes on the prepared baking sheet; coat generously with cooking spray.
Bake in the preheated oven until starting to brown, about 15 minutes.
Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

Nutrition Facts : Calories 135 calories, Carbohydrate 23.7 g, Fat 3.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 282.8 mg, Sugar 1.2 g

ROASTED SEA BASS WITH SWEET POTATOES, SPINACH, AND SALSA RUSTICA

Roasted Sea Bass with Sweet Potatoes, Spinach, and Salsa Rustica image

Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky sweet potatoes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 55m

Number Of Ingredients 10

Ingredients

2 sweet potatoes (1 pound total), scrubbed and cut crosswise 1/8 inch thick (about 4 cups)
3 cloves garlic, minced (1 tablespoon)
1 shallot, thinly sliced (1/2 cup)
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups)
4 skinless sea-bass fillets (each 6 ounces), patted dry
2 tablespoons flat-leaf parsley leaves, chopped
2 tablespoons salt-packed capers, rinsed, drained, and chopped
1 tablespoon white-wine vinegar

Steps:

Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.

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