Sweet Potato and Mango Salad
Delicious combination perfect for Caribbean dishes
- Preparing Time: 25 minutes
- Total Time: 1 hour
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1 tsp salt
- 2 each limes juiced
- 1 tbs ginger minced
- 4 each sweet potatoes
- 2 each mangoes
- 2-3 each shallots chopped roughly
- 1-2 each hot peppers
- 4 tbs fresh cilantro chpped
- 6 tbs evoo
- 2 tbs agave syrup
- Carbohydrate 37.9065536657099 g
- Cholesterol 0 mg
- Fat 20.5284183333246 g
- Fiber 7.18761661155946 g
- Protein 2.7882319999696 g
- Saturated Fat 2.84184863333337 g
- Serving Size 1 1 Serving (258g)
- Sodium 75.0186333325075 mg
- Sugar 30.7189370541504 g
- Trans Fat 0.686014733324506 g
- Calories 326 calories
Peel and dice potatoes (1") Place on lightly oiled baking sheet Season w S&P Bake at 400 for 20-25 minutes, until done but not mushy. Dice mangoes (watch the video first) Put shallots, peppers, cilantro, lime juice and ginger in a food processor and chop 'em up small. Alternatively, chop them by hand, so the chunks will be larger. It works well either way. Combine w diced mangoes. Combine potatoes, mango/vegetable mix. Serve cold.
