Mango salsa stuffed sweet potatoes is a bright and healthy side dish that's still comforting even without unnecessary fats.
Mango Salsa Stuffed Sweet Potato
There's not much to this recipe but I want to mention a few key things.
1. The difference between a baked and boiled sweet potato.
When a sweet potato is baked, its juices caramelize and make it especially delicious, but also high glycemic. In my opinion this is an unmatched flavor and worth the cheat if you can swing it!
Pairing an portioning can make pretty much anything happen!
Caramelizing doesn't happen when the sweet potato is boiled or microwaved.
2. The foil and/or parchment paper is to make clean up a breeze. When the juices caramelize, they become sticky and the pan is hard to clean.
3. When baking the sweet potatoes, it's not necessary to peel the skin, rub it with oil, salt it, or wrap each one individually in foil. The potatoes will bake the same way without any of these steps.
The one thing you must do is rinse the sweet potato to remove dirt.
4. If you decide to microwave the sweet potatoes in the interest of time, drizzle about ½ teaspoon of honey on top after stuffing them with the mango salsa.
Mangoes are low glycemic but still needs to be portioned.
The honey drizzle adds another dimension of flavor, similar to the caramelized juices of the baked sweet potato.
Also, remember to protect your hand somehow when grabbing the sweet potato from the microwave. It was cooked and it will be hot!
Make it Faster
If you love the idea of caramelized juices from baking but don't want to wait 40 minutes, buy the frozen, bagged sweet potato that's already chopped.
Toss the pieces in a bit of olive oil, coconut oil, or avocado oil so they don't stick to the foil.
Because the pieces are smaller, they'll bake faster and give you great flavor.
TIP: Refrigerate the mango so it's firmer and easier to chop.
Serve it with...
How to store it...
Store the sweet potatoes and salsa separately in closed containers in the refrigerator for up to 4 days.
Mango Salsa Stuffed Sweet Potato
- 8 Sweet Potatoes (small, or ½ c per serving)
- 1 large Mango (about 1 cup chopped)
- 1 medium Red Onion (about ¾ cup chopped)
- 1 each Lime
- 1 large Red Bell Pepper (about 1 cup chopped)
- ½ bunch Cilantro (about ⅓ cup chopped)
- Preheat the oven to 425°F. Line a baking pan with foil or parchment paper. Poke each sweet potato 4 times with a fork and place them in the baking pan, leaving at least 1 inch of space in between. When the oven has reached temperature, place the pan of sweet potatoes in the middle of the oven. Bake for about 40 minutes, or until you can easily pierce the thickest part of each potato all the way through with a fork.(Alternatively, poke the sweet potatoes and microwave them one at a time at a time on the potato setting of your microwave. You may be able to press the Potato button and it'll start, or you may have to press the Potato button, then press Start. The potatoes can be placed directly on the microwave plate.)
- Meanwhile, peel the skin off the mango and onion. Slice the lime in half, crosswise, and set aside.
- Chop the mango, bell pepper and onion into ¼-inch pieces. Put them into a bowl.
- Finely chop the cilantro and add it to the bowl.
- Squeeze the juice from the lime into the bowl. Stir all ingredients together well.