Roasted Sweet Potato Spears
with Pineapple Salsa
- 2 medium sized sweet potatoes
- Cooking oil spray
- Salt
- Cayenne pepper to taste (optional)
- Pineapple Salsa:
- 1 (8-ounce) can unsweetened pineapple
chunks with juice
- 1/2 cup diced red bell pepper
- 1/2 cup fine diced onion
- 2 teaspoons chopped flat Italian parsley
- 1 1/2 tablespoons lemon juice
- Preheat oven to 375 degrees F.
- Wash and dry sweet potatoes. Cut each
potato lengthwise into 8 wedges.
- Spray a baking sheet (one with sides)
lightly with cooking oil spray.
- Arrange potato wedges in a single layer
on the cookie sheet and place in the center of the oven.
- Bake 15 minutes, turn wedges over, bake
15 more minutes or until fork-tender and golden brown.
- Sprinkle lightly with salt and cayenne
pepper, if desired. Transfer to platter and spoon salsa over
wedges. Serve immediately.
- For the Pineapple Salsa: Pour the pineapple chunks and their juice into
a non-reactive bowl (if the chunks are large, cut them in half).
Stir in the red bell pepper, onion, parsley and lemon juice.
Add a pinch of salt to taste. Chill.
Makes 4 servings.
Calories 118 kcal Vitamin A 16,371 IU Protein
1.7 gm Potassium 365 mg Fat .4 gm Sodium 9.6 mg Carbohydrates
28 gm Thiamin .1 mg Calcium 32 mg Riboflavin .1 mg Phosphorus
49 mg Niacin .65 mg Iron .5 gm Vitamin C 49 mg Saturated Fat
.01 gm Monounsaturated Fat 0 mg Polyunsaturated Fat .21 gm Cholesterol
0 mg
Recipe courtesy of North Carolina Sweetpotato Commission.
