| | Southern-style sweet potato salad
Southern-style sweet potato salad
Southern-style sweet potato salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Combine sweet potato, oil and Cajun seasoning in a large bowl. Arrange in a single layer on lined tray. Bake, turning occasionally, for 30 mins or until sweet potato is tender.
  2. Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until lightly charred and tender. Set aside to cool. Use a knife to cut down the side of the corn to release the kernels.
  3. Place the buttermilk, mayonnaise, lime juice and chopped coriander in a small bowl and stir to combine. Season.
  4. Place sweet potato, corn, avocado, capsicum, onion and coriander sprigs in a large bowl. Drizzle with the buttermilk dressing and gently toss to combine. Transfer to a serving platter.
Time for preparing:
30 min.
Servings:
6

Ingredients:

  • 2 large gold sweet potatoes, halved lengthways, thickly sliced
  • 1 tbs olive oil
  • 1 tbs Cajun seasoning
  • 1 corn cob, husk and silk removed
  • 1/3 cup (80ml) buttermilk
  • 1/4 cup (75g) whole-egg mayonnaise
  • 1 tbs lime juice
  • 1/4 cup finely chopped coriander
  • 1 avocado, stoned, peeled, cut into thin wedges
  • 1 red capsicum, seeded, thinly sliced
  • 1 red onion, thinly sliced
  • 1/2 cup coriander sprigs
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