- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: up to 60 minutes
Dancing sweet potato salsa
It's time to take sweet potatoes out from under the marshmallow blanket. Top with a light and cheery starfruit salsa and you've got a double entry for a side dish (fruit and starch). But don't stop there with this salsa- it's great topping other veggies. And of course, chips and this salsa make a great party treat.
- 2 large Florida starfruit
- 1 small onion, chopped
- 1 lime, juiced
- 1 tbs honey
- 2 tbs olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2 pieces of Thai chili, finely chopped
- 2 tbs chives, chopped
- 4 individual serving-sized sweet potatoes (2" to 3" in diameter)
With a vegetable peeler, trim the points of the starfruit. Slice into thin slices, discarding the seeds. Coarsely chop the remaining starfruit pieces.
In a medium bowl, add the chopped starfruit, onion, lime juice, honey, olive oil, salt, pepper and chili. Toss to combine. Refrigerate covered for at least 2 hours.
Bake or microwave the sweet potatoes.
a. Pierce each potato several times with a fork. Place on a foil-wrapped, rimmed cookie sheet and bake in a 400° oven for about 45 minutes or until tender.
b. Or, microwave for 8 minutes on high, flipping halfway through.
Slit open the sweet potatoes and top with the salsa. Add one slice of starfruit to the top as garnish.