2 medium sweet potatoes, peeled/chopped into 1/2-inch pieces
1/4 cup olive oil
1 tablespoon balsamic or red wine vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tomato, cored and chopped
1 red bell pepper, cored, seeded and chopped into 1/4-inch dice (about 1 cup)
1 to 2 jalapeños, seeded and diced
2 scallions, minced (green and white part)
2 tablespoons fresh chopped cilantro
juice and zest of 1 large lime
Salt and freshly ground pepper to taste
Preheat oven to 400 degrees F.
In a medium bowl, toss the sweet potatoes with the olive oil, vinegar, chili powder and cumin and spread in one layer on a large, rimmed baking pan.
Place in the oven and roast for 30 to 35 minutes, stirring a couple of times, until the potatoes are golden brown and soft. Remove from the oven and set aside to cool.
In a medium bowl, place the tomato, red pepper, jalapeños, scallions, cilantro and lime juice and zest with the sweet potatoes; toss until combined.
Season with salt and pepper and serve warm with eggs, tostadas, grilled steak or chicken