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Mexican-style sweet potato salad

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For easy entertaining, this Mexican-style sweet potato salad is a must-try side dish. Packed with smoky and zesty flavours, it will please any crowd.

  • Serves6
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time
Mexican-style sweet potato salad


  • 2 large gold sweet potatoes, peeled, halved, thickly sliced
  • 2 tbs olive oil
  • 1 tbs salt-reduced taco seasoning
  • 2 corn cobs, husks and silk removed
  • 2 limes, zested, juiced
  • ½ cup finely chopped coriander
  • 400g can black beans, rinsed, drained
  • 1 avocado, stoned, peeled, thinly sliced
  • 200g cherry tomatoes, halved
  • 1 tbs pepitas (pumpkin seeds), toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Place the sweet potato, 1 tsp of the oil and 3 tsp of the taco seasoning in a large bowl. Toss to combine. Arrange in a single layer over the lined tray. Bake, turning occasionally, for 20-25 mins or until the sweet potato is tender. Set aside to cool.
  2. Step 2

    Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until lightly charred. Cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels.
  3. Step 3

    Whisk the lime zest, lime juice, chopped coriander, remaining oil and remaining taco seasoning in a small bowl. Season.
  4. Step 4

    Arrange the sweet potato, corn, beans, avocado and tomato on a serving platter. Drizzle with the dressing. Sprinkle with the pepitas.

Recipe tip

Serve with coriander leaves and lime cheeks.