Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sweet 'n' smoky jackets with corn salsa recipe

2 ratings

These aren't any ordinary spuds... These colourful sweet potato jackets pack a flavourful punch - they're topped with a herby and zesty corn salsa and finished with a sprinkling of Apetina Light cheese See method

Serves 4
10 mins to prepare and 35 mins to cook
350 calories / serving
Vegetarian

Ingredients

4 x 250g sweet potatoes, scrubbed
1 tbsp olive oil
2 tsp smoked paprika, plus extra to serve
2 corn on the cobs
100g cherry tomatoes, roughly chopped
2 spring onions, finely chopped
1 tbsp finely chopped coriander, plus extra to serve
Finely grated zest and juice ½ lime, plus extra wedges to serve
120g Apetina Light, crumbled

Perfect with:

Apetina Light Cheese
Creamy and soft, perfect for topping salads, potatoes and wraps

Shop ingredients

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1480kj
350kcal 18%
Fat
9g 12%
Saturates
3g 15%
Sugars
17g 18%
Salt
1.6g 27%

of the reference intake
Carbohydrate 61.6g Protein 10.6g Fibre 11.2g

Method

Light the barbecue at least 40 mins before cooking. It’s ready when the large flames have died down, and the coals are white and ashy. Rub the sweet potatoes with ½ tbsp olive oil and the paprika, then prick with a fork. Wrap in two layers of foil and place in the centre of the barbecue, directly on the coals. Cook for 20 mins on one side, then carefully turn over using barbecue safe tongs for another 15 mins, until tender throughout.
Meanwhile, rub the corn with the remaining ½ tbsp olive oil and place on the grill above the potatoes for 30-40 mins, turning occasionally until charred and tender. Allow to cool for 5 mins before cutting the kernels from the cobs.
Put the corn, spring onions, coriander and lime zest and juice in a small mixing bowl, season well and toss together. Split the sweet potatoes down the middle and top with the salsa with the Apetina Light crumbled over and a scattering of coriander and lime wedges to serve.

Tip: If you don’t have a barbecue, bake the potatoes in the oven at gas 6/200°C/fan 180°C for the same amount of time and char the sweetcorn on a hot griddle pan instead.

See more Vegetarian recipes