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Sweet potatoes - split with Mexican slaw

4-5 persons

  • 1kg packet sweet potato, unpeeled
  • 1 tbs olive oil
  • Lime wedges, to serve, optional

Mexican slaw

  • 3/4 cup whole egg mayonnaise
  • 2 tbs fajita spice mix
  • 2 limes, juiced
  • 1 tbs warm water, optional
  • ¼ red cabbage, finely shredded
  • ¼ green cabbage, finely shredded
  • 1 cup continental parsley leaves, roughly chopped
  • 2 carrots, peeled, grated
  • 4 radish, trimmed, thinly sliced into rounds
  • 3 green shallots/onions, thinly sliced
  1. Preheat oven 200°C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with oil and season well with salt and freshly ground black pepper.
  2. Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.
  3. Meanwhile, for the slaw, combine the mayonnaise, spice mix and lime juice in a large bowl, whisk to combine adding water if needed. Remove ¼ cup of dressing to a small bowl. Add cabbage, parsley, carrot, radish and green shallots to the large bowl, toss well to coat.
  4. Split the sweet potatoes down the centre with a sharp knife and ease open. Pile in the Mexican slaw. Drizzle with reserved dressing. Sprinkle with a little fajita seasoning and serve with lime wedges.

Tips

    In a hurry? Replace steps 1 & 2 with one of our quick cook methods

    Store any un-used slaw in an airtight container, preferably glass (as it keeps fresher) in the fridge for up to 5 days.

    The Fajita spice mix comes in 40g sachets, you will find it where all the Mexican ingredients are in the supermarket.

In a hurry?

Here are two options to reduce the cooking times when cooking Sweet Potatoes - Split

Microwave & Oven method

  1. Preheat oven 230°C fan forced.
  2. Pierce the scrubbed sweet potatoes all over, at least 8 times with a fork. Rub the skins with olive oil and season well with salt and freshly ground black pepper.
  3. Put sweet potato evenly spaced around outer edge of the turntable (any small thin potatoes put into the centre). Microwave on High/100% for 12 minutes, turning the sweet potatoes over after 6 minutes.
  4. Transfer to a roasting pan, roast for 15 minutes until skin is crisp and centre tender.

Microwave Only method

  1. Pierce the scrubbed sweet potatoes all over, at least 8 times with a fork. Rub the skins with olive oil and season well with salt and freshly ground black pepper.
  2. Put sweet potato evenly spaced around outer edge of the turntable (any small thin potatoes put into the centre). Microwave on High/100% for 18-20 minutes, turning the sweet potatoes over every 5 minutes until tender when tested with a skewer (skin should not be wrinkled).
  3. Transfer to a plate, cover loosely with foil and stand 5 minutes.