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Zesty Sweet Potato Corn Salsa

2 cups diced cooked Sweet Potatoes

1 (15 1/4-ounce) can whole kernel corn, drained

1/4 cup diced red pepper

1 fresh jalapeno pepper, seeded and chopped

2 tablespoons chopped fresh cilantro

1 small clove garlic, minced

1/4 teaspoon seasoned salt

2 tablespoons fresh lime juice

1. In medium bowl, combine all ingredients. Blend well. Cover and chill at least 30 minutes to blend flavors. Use to add new flavor to grilled chicken, pork or fish.

Makes 12 servings.

Recipe courtesy of North Carolina Sweetpotato Commission.