Stuffed Sweet Potatoes With Mango-Black Bean Salsa

"Years ago when we had our oldest on a gluten-free diet, I quickly learned that the best ways to do that diet on a budget is to avoid gluten all together. And bake sparingly, and from scratch. I learned to base our meals around sweet potatoes, potatoes and brown rice. Adding in brown rice pasta, as our budget allowed. At the moment, we have 1 kid off dairy and soy, another kid off gluten and soy...so I find myself again going back to this rule for making dinner for less with food allergies. A few weeks back, I was thinking about stuffed potatoes...specifically stuffed sweet potatoes. I figured you could "curry them up" somehow. But I wanted something beyond that. I went searching, and came across this Stuffed Sweet Potato with Mango-Black Bean Salsa, that was apparently featured in a Food Network Magazine. Sounded great...and totally doable under $5 too! I had some sweet potatoes leftover from Easter week (super sale!), and already had a can of black beans on hand. Add in cheap mango and green peppers from Aldi and we've got a super inexpensive, filling and perfectly sweet dinner!"
 
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Ready In:
1hr 10mins
Ingredients:
10
Yields:
4 stuffed potatoes
Serves:
4
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ingredients

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directions

  • Steam bake the sweet potatoes. Let cool a few minutes, before opening and mashing.
  • Prepare the mango-black bean salsa. Cut the mango, and toss into a mixing bowl. Mix in the drained black beans, green peppers and chopped red onion. Sprinkle the lime juice, cumin, cinnamon and salt over top and toss gently.
  • Once the sweet potatoes are smashed and ready, add butter if you like, and then top with the mango-black bean salsa.
  • Serve Stuffed Sweet Potatoes with Mango-Black Bean Salsa as is, or with a side of bread and veggies.

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RECIPE SUBMITTED BY

29 year old wife and mother of 3 who is obsessed with meal planning.
 
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