The flavors of Pineapple Sweet Potato Salsa are tropical and the colors are rich and warm: sunny yellow pineapple, deep orange sweet potato and crisp white flakes of coconut. Add a squeeze of lime, a touch of spice and a spoonful of honey for a lovely summer salsa.
Another Photo Disaster
It feels like summer has arrived in Georgia and spring is already all but forgotten. It happened fast. While I was distracted the rains ended and the temperature rose. Air conditioners came to life and mosquitoes began to challenge my comfort on the front porch. And still…. I haven’t posted the filling I devised for those Wonton Cups.
To be honest, I have been sorely distracted. Another photo disaster has been the focus of my free time this past few week. Some days ago I opened the photo album from my first few years of marriage and found water damage. Many of the photos were faded and wrinkled and mildew was hiding inside the sturdy binder. It had been lurking there since we took our things out of storage when we moved to Georgia last year.
Hardly phased by this latest photo challenge, I simply got on with what had to be done. Over the next week I scraped the photos from nearly 100 old magnetic pages. Then I scanned them into digital files, and stored the undamaged photos in a new book.
Pineapple Salsa for a New Season
Now that I have salvaged what I can, I am trying to pick up where I left off. I am remembering the salsa I made to fill those crispy Wonton Cups I shared a while back. Honestly, it seems to reflects the change of seasons.
Pineapple Sweet Potato Salsa is interesting and delicious. The flavors are tropical and the colors are rich and warm: sunny yellow pineapple, deep orange sweet potato and crisp white flakes of coconut. Add a squeeze of lime, a touch of spice and a spoonful of honey. Those beautifully browned Wonton Cups are now dressed for the season.
Enjoy!
Pineapple Sweet Potato Salsa
Course: Appetizers12
servings15
minutes25
minutes40
minutesThe flavors of this salsa are tropical and the colors are rich and warm: sunny yellow pineapple, deep orange sweet potato and crisp white flakes of coconut. Add a squeeze of lime, a touch of spice and a spoonful of honey for a lovely summer salsa.
Ingredients
1 cup diced sweet potatoes (1/2-inch dice)
1 teaspoon olive oil
2 cups diced fresh pineapple (1/2-inch dice)
1/4 cup flaked unsweetened coconut
2 Tablespoons macadamia nuts, chopped
1 teaspoon fresh ginger, finely minced
Zest of one lime
2 Tablespoon fresh lime juice
2 teaspoons honey
pinch of salt
pinch of cinnamon
pinch of red pepper flakes
Directions
- Toss diced sweet potatoes with 1 teaspoon of olive oil (or spritz with an olive oil filled oil mister.) Spread sweet potatoes on a small baking sheet. Roast at 400F until tender. Remove from oven and let cool.
- In a medium bowl, combine the remaining ingredients. Stir in the cooled roasted sweet potatoes.
- Cover and allow to rest in the refrigerator for several hours to allow flavors to blend. Just before serving sprinkle with additional unsweetened flaked coconut, toasted would be nice, and/or chopped macadamia nuts.
- Serve with mild tasting chips, ginger snaps, or nestled in Wonton Cups.
