You've got to try this easy sweet potato salsa. It's perfect for fall! From RestlessChipotle.com
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Sweet Potato Salsa Recipe

Rich, golden sweet potato pulls this salsa into autumn. It's rich and smoky with plenty of heat. It's a great dip for chips, a sauce for chicken, or on a taco. Give it a try!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 quart
Author Marye

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped fresh tomatoes
  • ¾ cup chopped onion
  • 2 cloves minced garlic
  • 2 14.5- ounce cans RoTel fire roasted tomatoes and chiles
  • 4 fresh sweet potatoes or yams
  • 2 tablespoons mashed chipotle in adobo
  • 1 tablespoon lime juice
  • 2 teaspoons cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon cloves
  • 1 teaspoons to 2 brown sugar or to taste
  • ½ teaspoon freshly grated nutmeg
  • ½ tsp kosher salt
  • ¼ teaspoon ginger
  • 1/3 cup chopped cilantro

Instructions

  • Slit the sweet potatoes and bake or microwave until soft.
  • Cut the sweet potatoes and scoop out the flesh.
  • Mash well or process in a food processor until smooth.
  • Measure out 2 cups and set aside.
  • Mash 1 of the chipotle peppers until it is a paste.
  • Set aside.
  • Heat the olive oil in a heavy saute pan.
  • Add the tomatoes, onions, and garlic.
  • Saute until the onions are soft and translucent.
  • Stir in the RoTel tomatoes (don’t drain), the 2 cups of sweet potato, mashed chipotle, lime juice, cinnamon, cumin, cloves, brown sugar, nutmeg, salt, and ginger.
  • Remove from heat.
  • Allow to cool to room temperature and stir in the cilantro.
  • Let sit for 30 minutes before using for the flavors to blend.
  • Store in an airtight container in the refrigerator for up to 2 weeks

Notes

If you like more texture in your salsa cube 1 cup of the cooked sweet potatoes and mash 1 cup.