Condiments
Sweet Potato Salsa
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A fresh, fat-free salsa recipe.
Ingredients
from "The Great Salsa Book" by Mark Miller.
Sweet Potato Salsa
1/2 t sugar
1/2 t salt
1 1/2 lb sweet potatoes, peeled and diced
1/4 c dried cranberries
1/4 c pure maple syrup
1 T pure red chile powder
1/4 c water
2 T fresh orange juice
Sweet Potato Salsa
1/2 t sugar
1/2 t salt
1 1/2 lb sweet potatoes, peeled and diced
1/4 c dried cranberries
1/4 c pure maple syrup
1 T pure red chile powder
1/4 c water
2 T fresh orange juice
Instructions
Add the sugar and salt to a large pot of boiling water.
Add sweet potatoes and blanch for 4 minutes. Drain and
shock them under cold running water. Transfer to mixing
bowl. Rehydrate the cranberries for 5 min. Drain and
add to potatoes. In a saucepan, cook the maple syrup,
chile powder, and water for 4 minutes (or until reduced
by half). Let cool, and add to the mixing bowl with
the orange juice.
Add sweet potatoes and blanch for 4 minutes. Drain and
shock them under cold running water. Transfer to mixing
bowl. Rehydrate the cranberries for 5 min. Drain and
add to potatoes. In a saucepan, cook the maple syrup,
chile powder, and water for 4 minutes (or until reduced
by half). Let cool, and add to the mixing bowl with
the orange juice.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
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