Loaded Mexican Baked Sweet Potato with Corn Salsa
Loaded Mexican Baked Sweet Potato with Corn Salsa Method - 2 x 410g cans SPC Jackfruit pieces in water - 4 x 250g small sweet potatoes, halved lengthways - 1/3
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Cooking tools:
- Oven
- Roasting pan
- Parchment paper
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Colander
- Measuring cup
- Can opener
- Tongs
- Spoon
- Plate
Ingredients
- 2 x 410g cans SPC Jackfruit pieces in water
- 4 x 250g small sweet potatoes, halved lengthways
- 1/3 cup olive oil
- 1 brown onion, diced
- 1 clove garlic, crushed
- 2 tbsp Ardmona tomato paste
- 120g Mexican spice mix
- Coriander sprigs, to serve
- 2 tbsp olive oil
- 1 corn cob, husk removed
- 125g cherry tomatoes, quartered
- 1 avocado, diced
- 1 tablespoon apple cider vinegar
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