Roasted Sweet Potatoes with Pitaya, Pineapple Salsa and Salted Coconut Cream

Roasted Sweet Potatoes with Pitaya, Pineapple Salsa and Salted Coconut Cream

This colorful, simple recipe is perfect for a refreshing lunch, light dinner, or side dish. Combining perfectly roasted sweet potatoes with a fresh pitaya, avocado, pineapple salsa, and topping it off with a mildly salted, herby coconut cream.

Ingredients

Roasted Potatoes:

• 2 sweet potatoes, or regular
• 1 tablespoon olive oil
• 1/4 teaspoon cayenne
• salt & pepper

Pitaya, Pineapple Salsa:

• 1 cup pitaya, cubed – about 1/4 of a whole fruit
• 1 avocado, cubed
• 1/2 cup pineapple, cubed
• 1/2 shallot, diced
• 1/4 cup cilantro, chopped
• 2 tablespoons lemon juice
• 1/4 teaspoon pepper

Salted Coconut Cream:

• 1/4 cup coconut cream
• 1 tablespoon freshly chopped herbs; parsley, cilantro, chives, basil
• 1/2 teaspoon garlic, finely minced
• 2 teaspoons lemon
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 230 C. Cut the potatoes into halves and rub with the olive oil and cayenne, then season liberally with salt and pepper. Place the potatoes face down on a parchment-lined baking tray and roast for about 35 minutes until tender (this will depend on the size of your sweet potato.
2. Combine the Pitaya Salsa ingredients in a bowl and set aside.
3. To make the Coconut Cream, combine all ingredients and mix until fluffy and creamy.
4. Once the potatoes are out of the oven, serve them with the salsa and cream. For the omnivores: this salsa is great combined with white fish.

Notes

• Alternatively, use my Vegan Sour Cream in place of the Salted Coconut Cream.