Shrimp-Filled Baked Sweet Potatoes

Deliciously good for you, adults and children alike will love these zesty sweet potatoes crammed with shrimp and mango salsa.

Per serving: 408 cal / 2.4g fat / 0.7g sat fat / 71.9g carbs / 23.7g sugar / 8g fiber / 24.1g protein / 760mg sodium

Serves 4

Prep: 25 minutes, plus chilling

Cook: 1 hour

4 large sweet potatoes, scrubbed and pricked with a fork

½ cup frozen corn kernels

2 plum tomatoes, cut into cubes

4 scallions, finely chopped

1 mango, cut into cubes

¼ cup finely chopped fresh cilantro

1 red chile, seeded and finely chopped, optional

10½ ounces cooked and peeled shrimp

finely grated zest and juice of 1 lime

1¼ cups low-fat cottage cheese

salt and pepper, optional

1. Preheat the oven to 400°F. Put the sweet potatoes on a baking sheet and bake in the preheated oven for 1 hour, or until they feel soft when gently squeezed.

2. Meanwhile, bring a saucepan of water to a boil, add the frozen corn kernels, and cook for 3 minutes, or until tender. Drain into a strainer, then rinse under cold running water.

3. Put the tomatoes, scallions, and mango into a bowl, then stir in the cilantro, red chile, if using, and corn kernels. Season with salt and pepper, if using. Cover and chill in the refrigerator.

4. Put the shrimp and lime zest and juice in another bowl and season with salt and pepper, if using. Cover and chill in the refrigerator.

5. Put the potatoes onto a serving plate, slice them in half, then open them out. Top with spoonfuls of the cottage cheese, then fill with the salsa and shrimp.