If you love pico de gallo, you need to try this Sweet potato- Autumn version!
We recently made some Peach pico de gallo and we all loved it.
If you have an abundance of tomatoes in your garden, this is a great way to use them!
We added the Sweet Potato pico de gallo to our Chicken Tacos and it made them more sweet and spicy! It was heavenly!
Ingredients:
- 2 large sweet potatoes (washed, and peeled)
- 1/2 large onion, chopped
- 1 small can of black beans, rinsed and drained
- 1 small can of yellow corn, rinsed and drained
- 4 Roma tomatoes, chopped small
- 2 jalapeños, diced seeds removed
- 1/4 cup diced cilantro
- 1 lime, juiced
- 1 tbsp. minced garlic
- 2 tbsp of extra virgin olive oil
Directions:
Preheat your oven to 400F and line a baking sheet with parchment paper
Cut the potatoes in half, and then slice into small cubes.
Place the sweet potato cubes on the baking sheet and spray with olive oil spray.
Sprinkle with salt and pepper as needed.
Bake for about 25-30 mins or until golden brown.
In a large bowl, add the tomatoes, black beans, corn, jalapeños, and onions.
Toss to combine.
When the potatoes are done, set them to the side.
They need to cool down to room temperature.
Once cooled toss to combine.
Add the lime juice, garlic and olive oil.
Toss to coat.
Refrigerate for 1 hour.
Garnish with fresh cilantro.
Serve with Tortilla Chips, on Seafood, in salads, in tacos and MORE!
ENJOY!!
What would you eat your Sweet Potato pico de gallo with? Let us know in the comments below!
