Tex-Mex sweet potatoes

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“Who doesn’t love a roasted sweet potato combined with Mexican flavours? This dish is an easy one to scale up for a crowd. And if you’ve lit a braai, slow-roast the potatoes in the coals instead of in the oven.”- Brita Du Plessis

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

Cooking Instructions

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