Baked sweetpotatoes Tomato-mango-salsa – North Carolina Sweet Potatoes

Baked sweetpotatoes Tomato-mango-salsa

2 servings

Ingredients for 2 portions:
2 sweetpotatoes from North Carolina (250-300 g)
1 small red onion
200 g cherry tomatoes, quartered
1 mango, in cubes
1 tbsp red wine vinegar
1 tbsp olive oil
75 g low-fat feta cheese in cubes
Salt, pepper

Potatoes:
1. Preheat the oven to 200 °C (circulating air 180 °C). Wash sweetpotatoes, prick with a fork and cook on a baking tray for about 50 minutes.
2. Pierce with a fork to test if the sweetpotato is well-cooked. Depending on the size of the sweetpotato the cooking time may be ca. 10 minutes longer. Then cut open and fill! Serve in parchment paper

Preparation time: ca. 55 Minutes

Topping:
1. Peel onion, cut into halves, then into small slices. Mix with tomatoes, mango cubes, whisk together vinegar and oil, add salt and pepper.
2. Arrange sweetpotatoes and garnish with feta on top.

Variation: chop 1 tsp capers and mix with the salsa.

Preparation time: ca. 15 Minutes

Nutrition facts per portion:
Energy:
531 kcal
Protein:
15,3 g
Fat:
10,2 g
Carbohydrates:
88,6 g