Contributed by: NAPSA
A New Take On An Old Favorite (NAPSI) - Here's an easy-to-prepare, nutritious and colorful salsa recipe with a decided twist. The key ingredient? Sweet potatoes from North Carolina-the leader in U.S. sweet potato production.
What makes it different is the addition of roasted sweet potatoes. "When diners find out that the bright orange recipe ingredient is sweet potato, they love it even more, both for its uniqueness and flavor," she continued.
According to nutritionists at the Center for Science in the Public Interest (CSPI), the single most important dietary change for most people, including children, would be to replace fatty foods with foods rich in complex carbohydrates, such as sweet potatoes. CSPI ranked the sweet potato number one in nutrition of all vegetables.
Sara Foster, three-time cookbook author and chef/owner of Foster's Market in Durham and Chapel Hill, N.C., contributed this recipe to the North Carolina SweetPotato Commission.
Preheat oven to 400 F.
In a medium bowl, toss the sweet potatoes with the olive oil, vinegar, chili powder and cumin and spread in one layer on a large, rimmed baking pan. Place in the oven and roast for 30 to 35 minutes, stirring a couple of times, until the potatoes are golden brown and soft. Remove from the oven and set aside to cool.
In a medium bowl, place the tomato, red bell pepper, jalapeños, scallions, cilantro, lime juice and zest with the sweet potatoes; toss until combined. Season with salt and pepper and serve warm with eggs, tostadas, grilled steak, pork chops or chicken.
For sweet potato recipes galore, go to www.ncsweetpotatoes.com.
Serving Size: Makes 3 1/4 Cups
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