1poundsweet potatoesabout 2 medium, cut into a small dice (1/2-inch cubes or smaller)
1tablespoonvegetable oilsuch as safflower, grapeseed, or avocado
Coarse salt
1 1/2cupscherry tomatoeshalved or quartered
1/3cupfinely diced red onionor chopped green onion tops
1/2cupchopped cilantro leaves
2tablespoonslime juice
1tablespoonolive oilyou can omit if adding avocado
Crushed red pepper flakesto taste
Optional additions: 1 Hass avocadodiced, or 1 1/2 cups cooked black beans (1 can, drained and rinsed)
Instructions
Preheat your oven to 425F. Toss the sweet potatoes in the oil and transfer them to a parchment or foil lined baking sheet. Season the potatoes with salt. Roast for 20 minutes, or until the potatoes are tender and browning at the edges, stirring the potatoes gently halfway through roasting.
Allow the potatoes to cool for 10-15 minutes before transferring them to a mixing bowl. Add the tomatoes, red onion, cilantro, lime juice, and oil, if using. Mix ingredients well and season to taste with additional salt and red pepper flakes. Fold in avocado or black beans, if using. Serve.
Notes
Leftover salsa will keep in an airtight container in the fridge for up to 2 days.