Layered Mexican Sweet Potato Salad
Recipe: #35974
November 17, 2020
Categories: Salads, Side Dishes, Cheese, Cheddar, Potatoes, Sweet Potato/Yam, Picnic, Potluck, Oven Bake, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"From our Sunday newspaper The Sunday Times."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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