Mexican Style Jacket Sweet Potatoes

Mexican Style Jacket Sweet Potatoes

Serves 2

This recipe is by Marley Spoon. 


  • 2 sweet potatoes

  • 1 lime

  • 100g of Greek-style yoghurt

  • 150g of corn kernels

  • 1 tomato diced

  • 1 red onion diced

  • 100g of English smoked cheddar (or normal cheddar cheese)

  • 70g of mixed salad leaves

  • 1 tbs of olive oil

  • Salt and pepper

  • Coriander


  1. Preheat oven to 220 degrees. Scrub and prick sweet potatoes several times with a fork., then wrap individually in foil. Place on an oven tray and bake in the oven for 25 minutes or until tender.

  2. Meanwhile, finely grate the zest of half a lime, then juice the whole lime. Put the lime zest and the yoghurt in a small bowl, season with salt and pepper and stir to combine.

  3. Make Salsa: Cut the tomato into 1 cm chunks. Finely chop the coriander. Place the corn, tomato, coriander, lime juice and 1tb of olive oil into a bowl. Season with salt and pepper and toss. Grate the cheese

  4. Remove the sweet potatoes from the oven, unwrap. Cut a slit lengthwise down the centre, taking care not to cut all the way through. Open the potatoes slightly and scrape the flesh with a fork to loosen. Sprinkle with cheese and bake for another 10 minutes until cheese is golden and sweet potatoes are soft.

  5. To Serve: Remove the sweet potatoes from the oven and foil. Dollop with half the salsa and yoghurt sauce. Toss the mixed leaves with the remaining juice and serve on the side.