- 2 large sweet potatoes
- 1 handful of thinly sliced white or red cabbage
- 3 thinly chopped scallions (salad onions)
- 100g sweet corn
- 1 handful of chopped fresh coriander (or fresh flat leaf parsley if you’re not a fan of coriander)
- chili flakes to serve
- fresh chili – if you want some extra heat
- 1 avocado
- 1 finely chopped garlic clove
- the juice of ½ lemon
- 1 tsp sweet chili sauce
- 2 tbsp cold water
- salt to taste
First things first. Preheat your oven to 200°C and give your potatoes a good wash. You want to make sure there is no dirt left.
Once your potatoes are washed, dry them off with a paper towel and place them on a baking sheet. Lightly poke your potatoes with a fork before putting them in the oven, this will allow steam to exit and in turn give your potatoes a better texture when cooked.
They’ll need about 45 minutes in the oven, give or take, depending on the size of your potatoes.
While your potatoes are cooking away in the oven, make your avocado crème in a blender or food processor. Blend avocado, lemon juice, finely chopped garlic, sweet chili sauce and water until smooth and fluffy. For a thinner sauce, add more water. Season to taste with salt.
Serve your cooked sweet potatoes with thinly sliced cabbage, corn, scallions, a handful of your fresh herbs, a dollop of avocado crème and a sprinkle of chili flakes. For those of you who like a bit of extra heat, I suggest adding a bit of fresh chili.
Liscus tip: If you’re not vegan and want to make this recipe a little more indulgent, try adding a bit of butter and grated cheese to your sweet potatoes before the rest of the toppings, and finish off with a spoonful of sour cream.