Mexican Style Sweet Potatoes Recipe

How to make Mexican Style Sweet Potatoes


  1. Preheat the oven to 180°C (or 200°C fan-forced).
  2. Scrub sweet potatoes under running water. Place the washed sweet potatoes on a baking tray, lined with baking paper. Using a fork or sharp-tipped knife, prick 4-5 holes into each potato. Drizzle each potato with olive oil and sprinkle with sea salt.
  3. Bake for 1 hour.
  4. While the potatoes are baking, make the salsa and coriander butter.
  5. For the salsa, place tomatoes, onion, capsicum, olive oil, herbs and spices into a bowl and stir to combine. Set aside until the potatoes are ready.
  6. For the coriander butter, mix the butter and chopped coriander together in a bowl and stir to combine well. Set aside until the potatoes are ready to be served.
  7. Test sweet potatoes by poking with fork or knife. Remove from oven after testing. They should feel soft and mushy under their skins.
  8. Slice the potatoes open at the top and add a dollop of the coriander butter to each. Fill the top of each potato with a little salsa and serve.  

Tip: Serve with a fresh cos lettuce salad.

Optional: Add other ingredients, such as corn, black beans or spring onions to the salsa.