Mexican Style Sweet Potatoes Recipe
How to make Mexican Style Sweet Potatoes
Method
- Preheat the oven to 180°C (or 200°C fan-forced).
- Scrub sweet potatoes under running water. Place the washed sweet potatoes on a baking tray, lined with baking paper. Using a fork or sharp-tipped knife, prick 4-5 holes into each potato. Drizzle each potato with olive oil and sprinkle with sea salt.
- Bake for 1 hour.
- While the potatoes are baking, make the salsa and coriander butter.
- For the salsa, place tomatoes, onion, capsicum, olive oil, herbs and spices into a bowl and stir to combine. Set aside until the potatoes are ready.
- For the coriander butter, mix the butter and chopped coriander together in a bowl and stir to combine well. Set aside until the potatoes are ready to be served.
- Test sweet potatoes by poking with fork or knife. Remove from oven after testing. They should feel soft and mushy under their skins.
- Slice the potatoes open at the top and add a dollop of the coriander butter to each. Fill the top of each potato with a little salsa and serve.
Tip: Serve with a fresh cos lettuce salad.
Optional: Add other ingredients, such as corn, black beans or spring onions to the salsa.