Root vegetable recipes Archives

Cabbage recipes

Braaied sweet potato doughnuts

30 minutes

Aliums

Grilled squid with crispy onions

10 minutes

Butternut recipes

Poached leeks with creamy asparagus sauce

10 minutes

Braai recipes

Mushroom-and-sweet-potato patties

35 minutes

Aliums

Herman Lensing’s mom’s carrot cake

40 minutes

Avocado recipes

Tex-Mex sweet potatoes

40 minutes

Tex-Mex sweet potatoes

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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

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Tex-Mex sweet potatoes

Ingredients

Method