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+ servings
5 from 3 votes

Simple Roasted Sweet Potato Salsa

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 cups


  • 1 pound sweet potatoes about 2 medium, cut into a small dice (1/2-inch cubes or smaller)
  • 1 tablespoon vegetable oil such as safflower, grapeseed, or avocado
  • Coarse salt
  • 1 1/2 cups cherry tomatoes halved or quartered
  • 1/3 cup finely diced red onion or chopped green onion tops
  • 1/2 cup chopped cilantro leaves
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil you can omit if adding avocado
  • Crushed red pepper flakes to taste
  • Optional additions: 1 Hass avocado diced, or 1 1/2 cups cooked black beans (1 can, drained and rinsed)


  • 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.


Leftover salsa will keep in an airtight container in the fridge for up to 2 days.