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Curried sweet potato with sweetcorn and avocado salsa
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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.
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.
This is crying out for a refreshing beer to balance the sweetness: try Thwaites Wainwright golden ale.
Typical values per serving:
Phillip Schofield recommends St Stefanus Blonde Belgian beer
This recipe was first published in August 2011.