March 27, 2007Sweet Potato SalsaThe other day, a friend of mine suggested that sweet potatoes were on their way out with the fade of winter. Not 5 minutes later, I opened a package from the North Carolina Sweet Potato Commission and found a way to incorporate the tasty taters into some summer barbecues, too. Sweet potatoes always make me think of my sister, Kim, who is a complete fanatic for the versatile veggie. This one's for her. Of course, she will have to omit the cilantro, which she calls "the vile weed." What kind of person dislikes cilantro? My own flesh and blood, apparently! Roasted North Carolina Sweet Potato Salsa 2 medium sweet potatoes, peeled, chopped into 1/2-inch pieces Preheat oven to 400. In a medium bowl, toss sweet potatoes with olive oil, vinegar, chili powder and cumin and spread in a 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 oven and set aside to cool. -Recipe courtesy of the North Carolina Sweet Potato Commission |
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Comments
[March 27, 2007 9:55 AM]
WendyI love sweet potatoes. I love to bake them and dump real butter on them with cinnamon. I don't care what season it is.
[March 27, 2007 3:11 PM]
MaryWow, what an interesting recipe! Can you make it for me?
[March 27, 2007 3:42 PM]
SandyWow! This sounds very yummy and definitely a summer dish!
[March 27, 2007 7:38 PM]
Stacysounds tasty..and with all that color, bet it's a beautiful dish too!