ROASTED SWEET POTATO SPEARS WITH PINEAPPLE SALSA

By stepjo7269

MS Farmer's Market Cookbook p. 185
MS Sweet Potato Council, MSU

Ingredients

• Potatoes:
• 2 medium sweet potatoes
• cooking oil spray
• salt
• cayenne pepper to taste, optional
• Salsa:
• 1 8 oz can unsweetened pineapple chunks with juice
• 1/2 c. red bell pepper, diced
• 1/2 c. onion, finely diced
• 2 t. flat Italian parsley, chopped
• 1 1/2 t. lemon juice
• Directions:
• ●Preheat oven to 375 F.
• ●Wash and dry potatoes. Cut each potato lengthwise into 8 wedges.
• ●Spray a baking sheet (one with sides) lightly with cooking oil spray. Arrange potato wedges in a single layer on the sheet and place in the center of the oven.
• ●Bake 15 minutes, turn wedges over and bake another 15 minutes or until fork tender and golden brown. While potatoes are baking prepare salsa.
• ●Pour pineapple chunks and juice into bowl. If the pineapple 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.
• ●As soon as potato wedges are baked through, remove from oven and sprinkle lightly with salt and cayenne pepper, if desired. Transfer to platter and spoon salsa over wedges.

Details

Servings 4

Preparation

Step 1

●Serve immediately.