Monday, May 25, 2015

Mango Salsa and Shrimp Stuffed Baked Sweet Potatoes

Whoa that's a long-ass title, but to be fair I was trying to shorten this initially to "Shrimpy Potatoes" or "Mango Baked Potato" and those both just sounded plain weird and NOT scrumptious.

 Anyway, I am endlessly inspired by people who eat healthy, non-processed foods on a daily basis and forgo Cheezits (my kryptonite) and other unhealthy snacks (Swedish Fish, kryptonite #2) in place of healthier, natural options like, I don't know, real cheese and fruits?  I don't even think there is an acceptable replacement for a lot of my favorite things but in the name of health, we sure will try our best to explore this.  We also watch way too many Netflix documentaries in this apartment that involve food, juicing, obesity and overall health so we are feeling particularly inspired at this moment.  Maybe we will start with 2-3 super healthy meals a week at a time?  Who knows what will happen!

One thing I am certain of however is the fact that these baked sweet potatoes were amazing and I'm dying to try the other recipes from this book ASAP.  We were actually going to make the recipe 'Tangy Turkey Meatballs" with brown rice and edamame for dinner but we are seriously too full from lunch so that will just have to wait until tomorrow.

Without further ado, here is the recipe!  Give it a go and let me know what you think!

"Shrimp-Filled Baked Sweet Potatoes" From the Superfood Kitchen cookbook


  • 4 small sweet potatoes, scrubbed and pricked with a fork
  • 1/2 cup frozen corn kernels
  • 2 plum tomatoes, diced
  • 4 scallions, finely chopped
  • 1 mango, pitted and cut into cubes
  • 1/3 cup finely chopped cilantro
  • 1 red chile, seeded and finely chopped (optional)
  • 10 1/2 cooked and peeled shrimp
  • Finely grated zest and the juice of 1 lime
  • 1 1/4 low fat cottage cheese
  • Salt and Pepper, to taste


  1. Preheat oven to 400 deg F. Bake sweet potatoes on a baking sheet for 1 hour, or until they feel soft when gently squeezed.
  2. Thaw frozen corn kernels in a saucepan with hot water for 3 minutes. Drain and rinse with cool water.
  3. Place tomatoes, scallions and mango in a bowl then stir in cilantro, red chile and corn kernels and season with a little salt and pepper. Cover and store in the refrigerator.
  4. Place shrimp and lime zest and juice in another bowl and season with salt and pepper. Cover and refrigerate.
  5. Put sweet potatoes on a serving plate. Slit in half and open them out. Top with spoonfuls of cottage cheese then fill with salsa and shrimp.

That's it! So so easy.

1 comment:

  1. girl, I loooove Cheezits too! I try not to eat processed foods or just unhealthy foods in general when I'm at home (can't say the same when I go out though >.<). Will have to try this recipe out soon!

    -Kirstie ^^