As the mother of TWO beautiful baby girls, I'm discovering how to make "Ashley's kitchen" into "Mama's kitchen." You know, like the kind in old movies and nostalgic country songs. Mama's kitchen - where everyone gathers to enjoy good food, weekend brunches, family dinners, and make lasting memories. That is my destination, and this is my journey.
This dish is so simple, I can hardly call it a recipe. But boy, is it yummy! I've been making this at work for awhile now and FINALLY talked Michael into trying it (by adding some leftover ground beef to his). He's now a believer, too. I don't know why, but sweet potatoes (baked or microwaved) and covered in salsa is an amazing combination. I like to bake several potatoes at a time and keep them in the fridge to take to work for lunches. I usually wait to assemble it right before eating because I like the potato warm and the salsa cold. Maybe I'm just weird though, so do what feels right to ya. Here's how this working mama makes it:
Sweet Potatoes with Salsa
Ingredients: (makes 4 servings)
- 4 medium sweet potatoes
- 1 jar sweet corn or corn and black bean salsa
- 1/4-1/2 c. shredded cheese
- 1 c. ground beef, optional
1. Preheat oven to 450 degrees F. Line a baking sheet with foil. Wash sweet potatoes, poke with a fork several times, then place on baking sheet and cook for 30 minutes.
2. Flip potatoes, cook for 30 minutes longer. Allow potatoes to cool slightly if eating right away, or completely if refrigerating for later.
3. When ready to eat, cut warm potato in half, mash slightly, and cover with cold or room temperature salsa. Sprinkle with warm ground beef (if using) and shredded cheese.