Ingredients

Method

• 4 large sweet potatoes
• 3 T olive oil
• salt, to taste
• 1 free-range skinless chicken breast, sliced into strips
• 2 t Woolworths mild seasoning
• 2 garlic cloves, crushed
• 1 x 410 g can peeled and diced tomatoes
• 1 t brown sugar
• 250 g Woolworths frozen roasted Mexican- style corn mix
• 10 g coriander, roughly chopped
• 130 g Woolworths jalapeño topping
• For the guacamole, mash:
• 1 avocado
• 1 lime, zested and juiced
• 10 g coriander, roughly chopped

Method

Ingredients

1. Rub the potatoes with 1 T oil and season well with salt. Roast at 200°C for 30–40 minutes, or until soft.

2. Mix the chicken with 1 T oil and 1 t mild seasoning and brown in a pan. Remove and set aside.

3. Heat the remaining oil in the pan, add the garlic and cook for 1 minute. Add the tomatoes, remaining mild seasoning and the sugar and bring to the boil. Reduce the heat to a simmer and add the chicken, corn mix and coriander and heat through.

4. Split open the sweet potatoes and spoon in the chicken-and-corn mix. Dollop with the guacamole and drizzle with the jalapeño topping.

Find more sweet potato recipes here. 

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl