Layered Mexican Sweet Potato Salad

6
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (674 g)
  • Calories 697.8
  • Total Fat - 23.8 g
  • Saturated Fat - 5 g
  • Cholesterol - 11.9 mg
  • Sodium - 3444.5 mg
  • Total Carbohydrate - 100.7 g
  • Dietary Fiber - 21.4 g
  • Sugars - 34.1 g
  • Protein - 26.8 g
  • Calcium - 328.3 mg
  • Iron - 6.5 mg
  • Vitamin C - 87.9 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to 220C/200C fan forced and line a baking tray with baking paper.

Step 2

Place the sweet potato and desiree potato on prepared tray and drizzle over 2 tablespoons oil and season and bake for 40 minutes or until golden and tender.

Step 3

Meanwhile, heat a chargrill pan over medium-high heat and drizzle 1 tablespoon of remaining oil over the corncobs and cook, turning, for 7-8 minutes or until charred and tender and set aside to cool slightly then use a sharp knife to cut down the length of the corncob, close to the core, to remove the kernels and repeat with remaining corncob.

Step 4

Place the potato mixture in the base of a 2.5 Liter (10 cup) glass serving dish and layer with the tomato, beans, corn, avocado and spinach and drizzle over dressing.

Step 5

Serve topped with cheddar, shallot, corn chip, coriander and a dollop of sour cream, if using.

Tips & Variations


No special items needed.

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