Supercharge Summer Fun with a Sweet, Simple Salsa
(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.
With complex carbohydrates that provide sustained energy, sweetpotatoes help with both endurance and recovery in athletes, making them a perfect ingredient for reenergizing your family. This nutrition powerhouse is versatile and available year-round so you can enjoy them throughout the summer as part of favorite snacks, weeknight meals or even Saturday morning pancakes.
Pairing them with the more than 20 vitamins and minerals from mangos, which are fat free, sodium free and cholesterol free, makes this salsa a better-for-you snacking solution.
The versatility of sweetpotatoes makes it a cinch to add them to a variety of recipes to enhance flavor and nutrition content, from simple salsas and small bites to elevated recipes and beyond. Plus, they can be baked, microwaved, grilled, slow-cooked or prepared on the stove as a perfect summer sidekick.
Visit ncsweetpotatoes.com to find more recipes that are sure to become summer family favorites.
Watch video to see how to make this recipe!
Roasted Sweetpotato Mango Salsa
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 12
1 1/2 cups (2 medium) sweetpotatoes1/2 teaspoon salt1/4 teaspoon pepper1/2 tablespoon chili powder2 tablespoons olive oil1 cup mango1/2 green bell pepper1/2 red bell pepper1/2 cup purple onion1 jalapeno1/4 cup cilantro1 tablespoon fresh-squeezed orange juice1 tablespoon fresh-squeezed lemon juice1 tablespoon fresh-squeezed lime juicechips or crackersHeat 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.