Simple Mango Salsa Stuffed Sweet Potato

What is healthier than a sweet potato? It is a great source of beta carotene, which converts into Vitamin A.  It is full of fiber and also high in vitamins B5, B6, C, and potassium.  I am pairing the sweet potato with a delicious mango salsa from Love & Lemons to make a vegetarian/vegan lunch or dinner.

Simple Mango Salsa Stuffed Sweet Potato—Makes 2 Servings

Ingredients:

• 2 medium sweet potatoes
• 2 medium ripe mangos, peeled, pitted, and diced
• 1/4 cup diced red onion
• 1/4 cup finely chopped cilantro
• Juice and zest of 1 lime
• 1 small garlic clove, grated
• 1/2 jalapeño, minced
• 1/4 teaspoon sea salt, more to taste

Instructions:

• Preheat the oven to 400 degrees F.  Poke holes in the sweet potatoes with a fork and place them on a baking sheet.  Bake until tender to the touch, 45 to 60 minutes.  Remove the sweet potatoes from the oven and allow them to cool slightly on the baking sheet.
• While the sweet potatoes are baking, mix together the mango, onion, cilantro, lime juice, garlic, jalapeño, and salt.  Chill until the sweet potatoes are finished baking.
• Slice the sweet potatoes open through the center. use a fork to scrape some of the sweet potato flesh loose, just so it is easier to eat.  Stuff each potato with the mango salsa.

The sweet potato and mango salsa blend well together to give this recipe a wonderful, tropical flavor. It is perfect for a summer lunch or dinner.  If you want to make this recipe even heartier and healthier, add 1-15 oz. can of drained and rinsed black beans to the salsa.  This will add protein to the meal.  The mango salsa pairs well with tortilla chips, and over chicken and salmon, if desired.  I hope you enjoy this recipe!