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Roasted sweet potato spears, optionally sprinkled with cayenne pepper, are served with a tropical pineapple salsa.

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
  1. Preheat oven to 375°F (190°C).
  2. Wash and dry sweet potatoes. Cut each potato lengthwise into 8 wedges.
  3. Spray a baking sheet (one with sides) lightly with cooking oil spray.
  4. Arrange potato wedges in a single layer on the cookie sheet and place in the center of the oven.
  5. Bake 15 minutes, turn wedges over, bake 15 more minutes or until fork-tender and golden brown.
  6. Sprinkle lightly with salt and cayenne pepper, if desired. Transfer to platter and spoon salsa over wedges. Serve immediately.
  7. 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.

Recipe courtesy of North Carolina Sweetpotato Commission.

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