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Sweet potato and sweetcorn platter recipe

Sweet potato and sweetcorn platter recipe

1 rating

Jamie says: "Spiced sweet potato and corn, baked until soft and gnarly, and served with refried beans, smashed avo and a jalapeño salsa." See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 445 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 4 sweetcorn cobettes
  • 2 tbsp Cajun seasoning
  • 4 sweet potatoes (about 900g)
  • 2 tbsp pickled jalapeños, plus extra to serve (optional)
  • 30g fresh coriander
  • 400g tin refried beans
  • 1 ripe avocado
  • 8 small tortillas

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    2g 11%
  • Sugars

    14g 16%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 69.2g Protein 13.3g Fibre 11.9g


Jamie Oliver 155x255

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the sweetcorn cobettes on a baking tray and toss with 1 tsp Cajun seasoning and 1 tbsp olive oil. Scrub the sweet potatoes, cut into wedges and add to the baking tray; toss with 1 tbsp Cajun seasoning and 1 tbsp olive oil. Bake for 40 mins until soft and gnarly.

  2. To make the salsa, put the jalapeños in a blender with half the coriander leaves and 4 tbsp of the brine and blitz until smooth (loosen with a little water if needed). Pour into a small bowl.

  3. Tip the refried beans into a frying pan over a medium heat, with a quarter of a tin’s worth of water. Let it bubble away for 5 mins, then add a dash of the jalapeño brine and a little chopped coriander; tip into a serving bowl.

  4. Finely chop the coriander stalks and halve and destone the avocado. Scoop the flesh out onto a chopping board and use a fork to mash together with the coriander stalks. Add a splash of jalapeño brine and tip into a bowl. Cut the kernels from the cobettes.

  5. Pile up a serving platter or board with the tortillas, sweet potato, refried beans, avo, salsa, and a few more coriander leaves, plus some extra jalapeños, if you like.

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