RECIPE

Southern-Style Sweet Potato Salad

Prep

10 mins (+ cooling time)

Cooking

30 mins

Difficulty

Easy

Serves

Ingredients

2 large gold sweet potatoes, halved lengthways, thickly sliced
1 tbs olive oil
1 tbs Cajun seasoning
1 corn cob, husk and silk removed
⅓ cup (80ml) buttermilk
¼ cup (75g) whole-egg mayonnaise
1 tbs lime juice
¼ cup finely chopped coriander
1 avocado, stoned, peeled, cut into thin wedges
1 red capsicum, seeded, thinly sliced
1 red onion, thinly sliced
½ cup coriander sprigs

Method

Preheat oven to 200°C. Line a baking tray with baking paper. Combine sweet potato, oil and Cajun seasoning in a large bowl. Arrange in a single layer on lined tray. Bake, turning occasionally, for 30 mins or until sweet potato is tender.
Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until lightly charred and tender. Set aside to cool. Use a knife to cut down the side of the corn to release the kernels.
Place the buttermilk, mayonnaise, lime juice and chopped coriander in a small bowl and stir to combine. Season.
Place sweet potato, corn, avocado, capsicum, onion and coriander sprigs in a large bowl. Drizzle with the buttermilk dressing and gently toss to combine. Transfer to a serving platter.

NUTRITION INFORMATION (per serve)
Energy 1722kJ/Cals 412 Protein 9g Fat 20g Sat Fat 3g Sodium 603mg Carb 44g Sugar 19g Dietary Fibre 12g

Shop recipe

Get inspired to create delicious food

Get cooking with this month’s Coles magazine

At home with Coles

Supporting Aussie farmers

Coles Nurture Fund

Coles in the community

Sustainability