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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!
cans RoTel fire roasted tomatoes and chiles
fresh sweet potatoes or yams
mashed chipotle in adobo
to 2 brown sugar
or to taste
freshly grated nutmeg
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.
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.
You'll find this recipe and more at RestlessChipotle.com Sweet Potato Salsa Recipe