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Loaded Sweet Potatoes with Salsa & Slaw

Loaded Sweet Potatoes with Salsa & Slaw

By: Jamie Pilarinos

Oven-roasted sweet potatoes with fresh salsa and sweet onion jam for creamy, crunchy, and flavour-packed carbs.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 8 small sweet potatoes, washed & skin on
  • 2 red capsicums
  • 2 corn on the cob
  • 2 spring onions, sliced
  • ½ tsp chopped chilli
  • Juice 1 lime
  • Salt & pepper
  • 1 camembert cheese, sliced into 8 wedges
  • 4 orange slices, to garnish
  • 300g red onion, sliced thinly
  • 2 tbsp olive oil
  • Juice 1 orange
  • 1 tbsp seeded mustard
  • 1 tbsp maple syrup
  • ¼ red cabbage, sliced thinly
  • ¼ green cabbage, sliced thinly
  • 2 carrots, grated
  • 1 white onion, sliced thinly
  • ¼ cup chopped parsley
  • ¼ cup chopped chives
  • ¼ cup chopped mint
  • Juice 2 lemons
  • 2 tbsp maple syrup
  • 2 tbsp extra-virgin olive oil

Method


  • Preheat oven to 180°C.
  • Place sweet potatoes and red capsicums onto a baking tray.
  • Bake sweet potatoes for 30-40 mins until a skewer easily goes through the flesh.
  • Bake the capsicum until the skin chars. Remove and place in a bowl, cover with cling wrap. Let capsicum sweat and cool down. Remove skins and seeds, dice and set aside.
  • In a heavy-based saucepan, add all the ingredients for the onion jam. Bring to a simmer and cook for 20 mins until the onions are soft and the mixture is jam like. Remove from heat, place in a bowl and set aside.
  • Bring a pot of water to the simmer. Cook corn for 5 mins then place in bowl of ice-water to cool.
  • Remove kernels from cob and add to capsicum. Mix in onion, chilli and lime and season with salt and pepper to taste. Set salsa aside.
  • To make cabbage slaw, add cabbage, carrot, onion and herbs to a bowl. Whisk together remaining ingredients and add to cabbage mix, combining well.
  • Split open the sweet potatoes and place a wedge of camembert cheese in the centre, top with onion jam and place back in the oven for 5 mins for cheese to soften and become gooey.
  • Serve the sweet potatoes with slaw and salsa and garnish with orange slices.

  

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Jamie Pilarinos

Jamie Pilarinos

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