This recipe was created for the North Carolina Sweet Potato Commission by Sara Foster, a cookbook author and the chef and owner of Foster's Market in Durham and Chapel Hill.

Ingredients

2 medium sweet potatoes, peeled and chopped into 1/2-inch pieces
1/4 cup olive oil
1 Tbsp balsamic or red wine vinegar
1 tsp chili powder
1/2 tsp ground cumin
1 tomato, cored and chopped
1 red bell pepper, cored, seeded and chopped into 1/4-inch dice (about 1 cup)
2 jalapeños, seeded and diced
2 scallions, minced (green and white part)
2 Tbsp fresh chopped cilantro
Juice and zest of 1 large lime (about 2 Tbsp)
Salt and freshly ground pepper to taste

Preparation

Preheat the oven to 400ºF. In a medium bowl, toss the sweet potatoes with the olive oil, vinegar, chili powder and cumin and spread in one layer on a large rimmed baking pan.

Place in the oven and roast for 30 to 35 minutes, stirring a couple of times, until the potatoes are golden brown and soft. Remove from the oven and set aside to cool.

In a medium bowl, place the tomato, red pepper, jalapeño, scallion, cilantro and lime juice and zest with the sweet potatoes. Toss until combined. Season with salt and pepper and serve warm with eggs, tostadas, grilled steak or chicken.

Makes approximately 3-1/4 cups.

Tip: If tomatoes are not in season, roast with the sweet potatoes for a better flavor.