Loaded Mexican Baked Sweet Potato with Corn Salsa | SPC

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