Sweet Potato Salsa
- 3 Medium Sweet Potatoes, Peeled And Chopped
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 teaspoons Cinnamon
- 1/4 teaspoons Nutmeg
- Salt And Pepper, to taste
- 1 Large Shallot, Sliced
- 1 Tablespoon Grapeseed Oil
- 1/2 Tablespoons Apple Cider Vinegar
- 1/2 teaspoons Honey
- 1 Red Pepper Finely Chopped
- 13 cups Pomegranate Arils
- 1/2 cups Blackberries
- 2 Tablespoons Fresh Parsley, Chopped
- Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.
- Toss potatoes, olive oil, cinnamon, nutmeg and a generous amount of salt and pepper together in a large bowl.
- Spread the potatoes out onto the baking sheet and roast for 10 minutes.
- After 10 minutes, flip potatoes and add sliced shallots to the pan.
- Roast another 10-12 minutes.
- While potatoes and shallots are roasting, whisk together grapeseed oil, vinegar, honey and a dash of salt and pepper in a small bowl; set aside.
- When potatoes and shallots are done, transfer to a large bowl.
- Add red pepper, pomegranate, blackberries and parsley and toss together gently.
- Pour dressing into bowl and toss again.
- Season with salt and pepper to taste.
- Serve warm.
sweet potatoes, olive oil, cinnamon, nutmeg, salt, shallot, grapeseed oil, apple cider vinegar, honey, red pepper, pomegranate arils, blackberries, fresh parsley
Taken from tastykitchen.com/recipes/appetizers-and-snacks/sweet-potato-salsa/ (may not work)