Stuffed Sweet Potatoes With Mango-Black Bean Salsa

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Total Time
1hr 10mins
Prep
10 mins
Cook
1 hr

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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Ingredients

Nutrition

Directions

  1. Steam bake the sweet potatoes. Let cool a few minutes, before opening and mashing.
  2. 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.
  3. Once the sweet potatoes are smashed and ready, add butter if you like, and then top with the mango-black bean salsa.
  4. Serve Stuffed Sweet Potatoes with Mango-Black Bean Salsa as is, or with a side of bread and veggies.