1 1/2 pounds sweet potatoes (about 2 medium), peeled and chopped into 1/2 inch pieces
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tomato, cored and chopped
1 red bell pepper, cored, seeded and diced
2 jalapeno peppers, seeded and diced (I used 1 pepper)
2 scallions, minced (white and green parts)
2 tablespoons chopped fresh cilantro leaves (I used parsley)
Grated zest and juice of 1 lime
Salt and pepper to taste
Preheat oven to 400 degrees F.
Place the sweet potatoes on a baking sheet with sides. Drizzle with the olive oil and vinegar, sprinkle with the chili powder and cumin, and toss to coat. Spread the sweet potatoes in one even layer and roast for 30 to 35 minutes, stirring occasionally for even browning, until the potatoes are golden brown and tender. Set aside to cool.
Scrape the sweet potatoes into a large bowl. Add the tomato, bell pepper, jalapeno pepper, scallions, parsley, lime zest and juice, salt, and pepper, and toss to mix. Season with additional salt and pepper to taste and serve warm or at room temperature.