(Family Features) After a full day at the park or swimming pool, summer fun calls for some refueling. All that sun is sure to exhaust busy families, leaving little time for complicated snacks.
Skip the long ingredients lists and leave confusing cooking instructions behind. Instead, treat your loved ones to this Roasted Sweetpotato Mango Salsa, an easy-to-prepare solution for those busy afternoons.
The natural sweetness of cubed sweetpotatoes (no added sugar required) and mango collide with the delightful crunch of diced bell peppers, onion and jalapeno. Combined with fresh-squeezed orange, lemon and lime juices, it’s equal parts flavor and refreshment served with your favorite chips or crackers.
Visit ncsweetpotatoes.com to find more recipes that are sure to become summer family favorites.
Roasted Sweetpotato Mango Salsa
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 12
1 1/2 cups (2 medium) sweetpotatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon chili powder
2 tablespoons olive oil
1 cup mango
1/2 green bell pepper
1/2 red bell pepper
1/2 cup purple onion
1 jalapeno
1/4 cup cilantro
Sign up for HPJ Insights
Our weekly newsletter delivers the latest news straight to your inbox including breaking news, our exclusive columns and much more.
1 tablespoon fresh-squeezed orange juice
1 tablespoon fresh-squeezed lemon juice
1 tablespoon fresh-squeezed lime juice
Chips or crackers
Heat oven to 400 F. Peel, rinse and cube sweetpotatoes 1/4 inch or smaller. Toss sweetpotatoes with salt, pepper, chili powder and olive oil. Spread on baking sheet and roast 20 minutes. Peel and cube mango. Seed and cube bell peppers. Dice onion. Seed and dice jalapeno. Finely chop cilantro. Once sweetpotatoes cool, mix with mango, peppers, onion and jalapeno. Cover with fresh-squeezed orange, lemon and lime juices. Chill and serve with chips or crackers.
Source: North Carolina Sweetpotato Commission
