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Layered Mexican sweet potato salad recipe
Layered Mexican sweet potato salad recipe
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Loaded Mexican salad with sweet potato, corn, black beans, avocado, cheese, and corn chips - a satisfying vegetarian feast.
Ingredients:
  • 300g small sweet potatoes, cut into 3cm pieces
  • 500g baby desiree potatoes, unpeeled, cut into 3cm pieces
  • 2 corncobs
  • 250g cherry tomatoes, quartered
  • 400g can black beans, rinsed, drained
  • 2 avocados, sliced
  • 60g baby spinach
  • 125ml (1/2 cup) chipotle ranch dressing
  • 65g (3/4 cup) coarsely grated vintage cheddar
  • 1 green shallot, thinly sliced
  • 30g plain corn chips, crushed
  • Fresh coriander sprigs, to serve
  • Sour cream, to serve (optional)
Instructions:
  • Preheat your oven to a toasty 220C (200C if you're a fan oven) and elegantly line a baking tray with parchment paper.
  • On a tray lined with parchment paper, arrange the sweet potato and desiree potato. Drizzle 2 tablespoons of oil over them and season with salt and pepper. Bake in the oven for 40 minutes or until beautifully golden and tender.
  • Heat a chargrill pan over medium-high heat. Drizzle the remaining oil over the corncobs and cook for 7-8 minutes until charred and tender. Allow to cool slightly, then use a sharp knife to remove the kernels by cutting down the length of each corncob. Repeat for the remaining corncobs.
  • Spread the potato mixture evenly in a 2.5L (10 cup) glass serving dish. Layer with tomato, beans, corn, avocado, and spinach. Drizzle dressing on top. Finish by garnishing with cheddar, shallot, corn chips, coriander, and a dollop of sour cream, if desired.

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