You've got to try this easy sweet potato salsa. It's perfect for fall! From
Print Add to Collection

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


  • 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


  • 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


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