HISPANIC HERITAGE Cookbook FINAL

APPETIZERS

ROASTED SWEETPOTATO MANGO SALSA

Created exclusively for NCSPC by CoCo Daughtry–Benson, NC

INGREDIENTS • 1 1/2 cups sweetpotatoes, cubed small (2 medium) • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1/2 Tablespoon chili powder • 2 Tablespoons olive oil

INSTRUCTIONS 1. Peel, rinse and cube sweetpotatoes (1/4 inch or smaller). 2. Toss sweetpotato with salt, pepper, chili powder and olive oil. 3. Spread on baking sheet and roast at 400F for 20 minutes. 4. Peel and cube mango. 5. Seed and cube peppers. 6. Dice onion. 7. Seed and dice jalapeño. 8. Finely chop cilantro. 9. Once sweetpotatoes have cooled, mix all vegetables together and pour over the fresh squeezed juices. 10. Chill and serve.

• 1 cup mango, cubed • 1/2 green bell pepper • 1/2 red bell pepper • 1/2 cup purple onion • 1 jalapeño • 1/4 cup cilantro, chopped

• 1 tablespoon fresh orange juice, squeezed • 1 Tablespoon fresh lemon juice, squeezed • 1 Tablespoon fresh lime luice, squeezed

Skip the Foil: It will not decrease baking time but will give you a soggy sweetpotato interior with wet skin.

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North Carolina Sweetpotato Commission

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NCSweetpotatoes.com