zoom Curried sweet potato with sweetcorn and avocado salsa

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    Curried sweet potato with sweetcorn and avocado salsa

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    Curried sweet potato with sweetcorn and avocado salsa

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 45 minutes
    • Total time: 40 minutes to 1 hour 60 minutes


    650g sweet potatoes
    2 tbsp Cooks’ Ingredients Tikka Curry Paste
    Juice of 1 lemon
    1 tbsp sunflower oil
    2 tbsp chopped fresh mint
    4 tbsp natural yogurt
    195g can essential Waitrose Sweetcorn, drained
    1 ripe avocado, stoned, peeled and diced
    6 salad onions, chopped


    1. Light the barbecue or preheat the oven to 200°C, gas mark 6. Scrub the sweet potatoes and cut them into 1cm slices. Mix the curry paste, half the lemon juice, sunflower oil and mint together in a large bowl. Stir in the yogurt and season.

    2. Add the sweet potatoes to the curry paste mixture and mix well until coated. Arrange the sweet potato slices on the hot barbecue and cook for 20-25 minutes, turning regularly, until tender. Alternatively, arrange the slices in a single layer in a shallow roasting tin and cook in the oven for 45 minutes, turning once until golden and cooked through.

    3. Make the salsa by combining the remaining ingredients and serve with the potatoes.

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    Cook’s tip

    Delicious on its own or as an accompaniment to chicken or pork made with Heston’s recipes for sweet chilli and barbecue sauces at Waitrose.com.

    Drink recommendation

    This is crying out for a refreshing beer to balance the sweetness: try Thwaites Wainwright golden ale.


    Average user rating

    4 stars