Avocado recipes
40 minutes
Tex-Mex sweet potatoes
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Tex-Mex sweet potatoes
4
Easy
15 minutes
40 minutes
Ingredients
- 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
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