Loaded sweet potato with black bean & mango salsa

Comfort food, with a Chef Devan spin.


Black bean and Mango Salad


  1. Preheat the oven to 400°C. Split the potatoes down the centre and roast on a baking sheet and for 1 hour or until fork tender.
  2. Combine all the ingredients for the black bean and mango salsa. Reserve some cilantro for garnishing.
  3. Scoop out some of the potato and fill the potato with the black bean and mango salsa mixture.
  4. Garnish with sour cream, aged cheddar and cilantro and serve.