This roasted sweet potato salsa is full of flavor from roasting the veggies and is hearty and refreshing at the same time. Serve it with healthy, homemade baked tortilla chips and you can enjoy this crunchy, satisfying snack without worrying about expanding your waistline.
If you asked me to choose 5 of my favorite recipes, it would be next to impossible, except I know this salsa would be on the list. It’s one of my favorites because it is delicious, healthy, easy, and super versatile. I use this in all sorts of dishes. I eat it with the tortilla chips in this post, in tacos, on salads, over grilled chicken, as a garnish in soups, over steaks, and by the spoonfuls.
I also love that it easy to serve to a crowd. I recently took it to a neighborhood function, and it got devoured, and multiple friends were chomping at the bit for the recipe…so basically it is just AWESOME, and you should make some for your upcoming 4th of July BBQ!
There are a few things I have learned about myself over the years. A few that come to mind – I’m not a good housekeeper and I probably never will be. I try to keep my house from being embarrassing and try to keep it functional but I also have my children do most of the cleaning since they do most of the messing and that means I have to learn not to clean for them and to be ok with it not being clean all the time because I am trying to teach them about consequences and rewards and all that breaks down if I go around doing their chores for them.
I am not a morning person. I have tried multiple times to force it, and it never ends well. I have finally come to embrace that I do best waking up at 8 am or whenever I naturally wake up (which is often before 8 am but I don’t set an alarm unless I absolutely have to). Finally, I cannot buy myself chips and salsa. It’s one of those foods, where before I know it, I have eaten half a bag of chips and half a jar of salsa in one sitting. They are so dang yummy and addicting.
Since I knew restricting chips and salsa from my diet was a plan that was bound to fail. I had to come up with a healthier version, so I could still enjoy one of my favorite snacks. That is where these tortilla chips come into play. They are every bit as crunchy and delicious as the store-bought version…Except these aren’t deep fried and are baked with coconut oil. Plus they are super easy and cost-effective to make.
I make these for my family all the time, and they love them. I have also served them to a crowd and taken them to family gatherings. They are always a hit. I highly recommend serving them with the salsa in this post – it’s a match made in heaven.
I would love to know if you make either of these recipes. Please comment below and let me know what you think!
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Roasted Sweet Potato Salsa Recipe with Homemade Baked Tortilla Chips
This roasted salsa is full of flavor from roasting the veggies and is hearty and refreshing at the same time. Serve it with healthy, homemade tortilla chips and you can enjoy this crunchy, satisfying snack without worrying about expanding your waistline.
- Prep Time: 15 minutes
- Cook Time: 55 miutes
- Total Time: -26147702.483333 minute
- Yield: 8 1x
- Category: appetizer
- Cuisine: Mex-Tex
- 2 sweet potatoes peeled and diced
- 1 onion, diced small
- 1 tablespoon coconut oil , melted
- 1 pint cherry tomatoes, diced small
- 1 large avocado, diced small
- ¼ cup chopped fresh cilantro
- ¼ cup fresh lime juice
- Salt to taste
- Preheat oven to 450 degrees.
- Toss together sweet potato, onion, and oil and place on cooking sheet.
- Roast in oven until sweet potato is fork tender (approx. 30 minutes).
- Transfer to a large bowl and let cool completely.
- Add tomato, avocado, cilantro, and lime juice to the bowl.
- Season with salt and toss to combine.
- Preheat oven to 425 degrees
- Place the sliced tortillas in a single layer on a cookie sheet lined with parchment paper.
- Brush each slice with coconut oil
- Add salt to taste
- Bake for 10-15 minutes until lightly browned
Keywords: roasted, baked, hearty, refreshing