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.
Serves66
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
Step 3
Whisk the lime zest, lime juice, chopped coriander, remaining oil and remaining taco seasoning in a small bowl. Season.
Step 4
Arrange the sweet potato, corn, beans, avocado and tomato on a serving platter. Drizzle with the dressing. Sprinkle with the pepitas.
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