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If you're on the lookout for a vibrant, delicious, and healthy appetizer, look no further than Sweet Potato Salsa Scoops. This dish not only tantalizes your taste buds with its colorful ingredients and zesty flavors but also packs a nutritional punch that is hard to resist. Perfect for gatherings, parties, or simply as a wholesome snack option, Sweet Potato Salsa Scoops combine the earthy sweetness of roasted sweet potatoes with the freshness of salsa, creating a delightful fusion that will impress your family and friends.

Sweet Potato Salsa Scoops

Discover the vibrant and delicious world of Sweet Potato Salsa Scoops, a healthy appetizer that brings together the natural sweetness of roasted sweet potatoes and a fresh, zesty salsa. Packed with nutritious ingredients like black beans, corn, and veggies, these scoops make for the perfect snack or party dish. Easy to prepare and visually appealing, they are sure to impress your family and friends with their engaging flavors and textures. Dive in and elevate your snacking game!
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Ingredients
  

2 medium sweet potatoes

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 medium red bell pepper, diced

1 small red onion, finely chopped

1 jalapeño, seeded and minced (optional)

1/2 cup fresh cilantro, chopped

Juice of 2 limes

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Tortilla chips or homemade sweet potato chips for scooping

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Spread them out on a baking sheet, drizzle with olive oil, and toss to coat. Season with salt, pepper, cumin, and smoked paprika. Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.

    Make the Salsa: In a large mixing bowl, combine the black beans, corn, diced red bell pepper, chopped red onion, jalapeño (if using), and cilantro. Stir in the lime juice and season with salt and pepper. Mix well to combine all the ingredients evenly.

      Combine and Chill: Once the sweet potatoes are roasted and cooled slightly, fold them gently into the salsa mixture. Taste and adjust seasoning as needed. Cover the bowl and let the salsa chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

        Serve: Serve the sweet potato salsa in a large bowl alongside tortilla chips or scoop it into individual portion-sized bowls. If you're feeling adventurous, use homemade sweet potato chips as a delightful scoop option!

          Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings