Loaded Mexican Baked Sweet Potato with Corn Salsa | SPC
Baked sweet potatoes stuffed with jackfruit and topped with zesty corn salsa. A flavorful twist on Mexican cuisine from SPC and Ardmona. Perfect in under an hour!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spc.com.au.
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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