HISPANIC HERITAGE Cookbook FINAL

S A L A D

SOLTERITA SALAD

Created exclusively for NCSPC by Savorez Mexican Restaurant – Wilmington, NC

INGREDIENTS • 2 medium sweetpotatoes • 1 tablespoon vegetable oil • 1/2 cup fresh roasted corn kernels • 1/2 cup cooked white beans without liquid • 1 avocado peeled, seeded and diced • 1 small jalapeño pepper, thinly sliced

• 10 grape tomatoes, halved • 1/2 cup red wine vinaigrette • 1/2 cup queso fresco, crumbled

INSTRUCTIONS 1. Preheat oven to 400F. 2. Scrub and peel the sweetpotatoes. Cut the sweetpotatoes into 1-inch cubes. 3. Place the sweetpotatoes and oil in a large bowl. 4. Use a spoon to stir and toss sweetpotatoes to cover with oil. 5. Spread sweetpotatoes on a large baking sheet. Bake in preheated oven until potatoes are browned and tender, about 20 minutes. 6. Remove sweetpotatoes from the oven and cool. 7. Place roasted sweetpotatoes, roasted corn, white beans, avocado, jalapeño and tomatoes and the red wine vinaigrette into a large bowl. Gently toss to coat the vegetables with the dressing, being careful not to mash avocados. 8. Divide mixture among two serving dishes. Scatter queso fresco over the salads.

Avoid Overcooking: Don’t overcook sweetpotatoes. They should be tender but not falling apart.

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North Carolina Sweetpotato Commission

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NCSweetpotatoes.com