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.