Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 4 gold sweet potatoes (300g each)
- 1 1/2tablespoons extra virgin olive oil
- 1/2 bunch coriander
- 420grams Woolworths corn kernels, drained, rinsed
- 1/2 avocado, cut into 1cm pieces
- 1/3 cup dairy-free natural coconut yoghurt
- 1tablespoons sriracha
Description
The creamy natural sweetness of these baked sweet potatoes pairs perfectly with fresh avocado, sweet corn and zesty cilantro for a Mexican-inspired flavour sensation.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Wash and dry potatoes. Prick potatoes all over with a fork. Place on a large baking tray. Drizzle with 2 tsp oil. Rub oil all over potatoes to coat well. Season. Bake for 1 hour, turning halfway through.
Step 2 of 4
Wash coriander well and pat dry. Finely chop stems and coarsely chop leaves.
Step 3 of 4
Place corn, avocado, coriander stems, coriander leaves and remaining oil in a bowl. Season and toss to combine.
Step 4 of 4
Transfer potatoes to a board. Cut a slit lengthways in each one without cutting all the way through. Open potatoes up slightly. Divide corn mixture among potatoes. Top each potato with a dollop of yoghurt. Drizzle with sriracha to serve.
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