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Pineapple Sweet Potato Salsa

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 week. Some days ago I opened the photo album from my first few years of marriage and found water damage and mildew that had been hidden by a strong binder since our latest move. Hardly phased by this latest 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, scanned them into digital files, and stored the undamaged photos in a new book.

Now that I have salvaged what I can I am remembering the salsa I made to fill those crispy Wonton Cups I shared a couple of weeks ago. The salsa I made reflects the change of seasons. 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 and those beautifully browned Wonton Cups are dressed for the season.

Pineapple Sweet Potato Salsa

1 cup diced sweet potatoes (½-inch dice)
1 teaspoon olive oil
2 cups diced fresh pineapple (½-inch dice)
¼ 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

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.