Sweet 'n' smoky jackets with corn salsa recipe
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 salad cheese. See method
- 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 reduced-fat salad cheese, crumbled
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
of the reference intake
- 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 cheese 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.
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