Stuffed Sweet Potatoes with Mango-Black Bean Salsa – $5 Dinner Challenge

Years ago when we had our oldest on a gluten free diet, I quickly learned that the best way to do that diet on a budget is to avoid gluten all together. And bake sparingly, and from scratch. I learned to base our meals around sweet potatoes, potatoes and brown rice. Adding in brown rice pasta, as our budget allowed. At the moment, we have 1 kid off dairy and soy, another kid off gluten and soy…so I find myself again going back to this rule for making dinner for less with food allergies.

A few weeks back, I was thinking about stuffed potatoes…specifically stuffed sweet potatoes. I figured you could “curry them up” somehow. But I wanted something beyond that. I went searching, and came across this Stuffed Sweet Potato with Mango-Black Bean salsa, that was apparently featured in a Food Network magazine. Sounded great…and totally doable under $5 too!

I had some sweet potatoes leftover from Easter week (super sale!), and already had a can of black beans on hand. Add in cheap mango and green peppers from Aldi and we’ve got a super inexpensive, filling and perfectly sweet dinner!

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Stuffed Sweet Potatoes with Mango-Black Bean Salsa

Adapted from:Food Network Magazine

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 60 minutes


  • 4-6 medium-large sweet potatoes ($1.58)
  • 2 medium mangoes ($1.98)
  • Can black beans, drained and rinsed ($.59)
  • 1 small green pepper, seeded and chopped ($.50)
  • 1/2 red onion, chopped ($.20)
  • 1 Tbsp lime juice ($.05)
  • 1 tsp ground cumin ($.05)
  • 1/2 tsp ground cinnamon ($.02)
  • Pinch or two of salt
  • Butter, optional


  • Steam bake the sweet potatoes. Let cool a few minutes, before opening and smashing.
  • Prepare the mango-black bean salsa. Cut the mango, and toss into a mixing bowl. Mix in the drained black beans, green peppers and chopped red onion. Sprinkle the lime juice, cumin, cinnamon and salt over top and toss gently.
  • Once the sweet potatoes are smashed and ready, add butter if you like, and then top with the mango-black bean salsa.
  • Serve Stuffed Sweet Potatoes with Mango-Black Bean Salsa as is, or with a side of bread or veggies.

Cost $4.97

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  1. Shonda says

    YUM!!! I haven’t used mango or cumin in awhile and had forgotten how much I like them…..this is a wonderful meatless meal!

  2. Judy Marcus says

    My husband is a vegetarian, and this sounds like an easy, nutritious recipe we’ll both enjoy! Can’t wait to try it!

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