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Sweet Potato Salsa

I make this recipe many times every year. Great to bring to a picnic or potluck, easy and delicious.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 2 medium sweet potatoes peeled, cut into chunks and boiled
  • 1 big onion whichever type you prefer, diced
  • 2 medium tomatoes diced
  • 1 bunch fresh cilantro chopped really small without any big stems
  • 1 can black beans rinsed and drained
  • Approx. 2 tbsp. olive oil
  • Salt pepper and garlic, to taste
  • Lime juice optional, will preserve it in the fridge longer


  • Peel the sweet potatoes and cut them into a few pieces so they cook faster.
  • Boil some water and drop 'em in there.
  • Cook until they're not crunchy and you would want to actually eat them, but not so much that they're pure mush. You can check on them by stabbing them with a fork in the pot.
  • When they're done, rinse them to cool them off and then cut them up into small squares. You want a size that you could realistically pick up with a tortilla chip, if you get my drift.
  • Cut up all the other veggies and put everything into a bowl.
  • Add the cilantro, salt, pepper, a bit of lime juice and olive oil to your liking. Try a little bit, stir, taste and then see if you want more so you don't overdo it.
  • Serve with tortilla or pita chips and enjoy.