Sweet Potato Skins with Black Bean Mango Salsa

Sweet Potato Skins with Black Bean Mango Salsa

Make this a main dish, make this a side dish…It doesn’t matter because it will spark so much joy you won’t be able to stand it.  It’s pretty easy and takes about 30 minutes.  It’s a perfect dish for 1, and you will most likely have leftovers.

Sweet potatoes are nutritionally dense and are said to help the pancreas and aid in eye health.

INGREDIENTS

1 medium sweet potato

1 can of black beans, drained and rinsed or 1/2 cup black beans soaked for 6-8 hours

1 medium red pepper, medium dice

1 small mango, medium dice

1 small red onion or large shallot, small dice

1 small jalapeño, small dice

1/4 cup cilantro, minced

Zest and juice of one small lime

Olive oil and salt for both the salsa and sweet potato slices

PROCEDURE

Preheat oven to 350

Line a baking sheet with parchment paper

Slice medium sweet potato into about 1/4″ thick

Place in a single layer on baking sheet.  Coat with olive oil and a sprinkle of sea salt.  I use my hands to get the slices all nice and coated

Put in the oven for 10 minutes.  Flip the slices and bake for another 10 minutes.  When they are done, turn the oven off and let them sit while you’re finishing the salsa

 

 

 

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