Recipe Layered Mexican sweet potato salad : Easy, Special and Delicious

Recipe Layered Mexican sweet potato salad : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Layered Mexican sweet potato salad. This Recipe Layered Mexican sweet potato salad : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Layered Mexican sweet potato salad was necessary 25m, cook 40m and serving 6. Attention: allergies Contains peanuts, tree nuts, milk, fish and shellfish.. Without having to wait long, let's just check the Recipe Layered Mexican sweet potato salad

With layers of sweet potato, corn, black beans, avocado, cheese and corn chips, this easy vegetarian Mexican salad is loaded with all your favourites.

Layered Mexican sweet potato salad


14 Ingredients












  • 300g small sweet potatoes, cut into 3cm pieces










  • 500g baby desiree potatoes, unpeeled, cut into 3cm pieces










  • 60ml (1/4 cup) olive oil










  • 2 corncobs










  • 250g cherry tomatoes, quartered










  • 400g can black beans, rinsed, drained










  • 2 avocados, sliced










  • 60g baby spinach










  • 125ml (1/2 cup) chipotle ranch dressing










  • 65g (3/4 cup) coarsely grated vintage cheddar










  • 1 green shallot, thinly sliced










  • 30g plain corn chips, crushed










  • Fresh coriander sprigs, to serve










  • Sour cream, to serve (optional)









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper.







  • Step 2


    Place the sweet potato

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

     (300g small sweet potatoes, cut into 3cm pieces)     and desiree potato (500g baby desiree potatoes, unpeeled, cut into 3cm pieces) on prepared tray. Drizzle over 2 tablespoons oil and season. Bake for 40 minutes or until golden and tender.







  • Step 3


    Meanwhile, heat a chargrill pan over medium-high heat. Drizzle 1 tablespoon of remaining oil over the corncobs (2 corncobs). Cook, turning, for 7-8 minutes or until charred and tender. Set aside to cool slightly then use a sharp knife to cut down the length of the corncob, close to the core, to remove the kernels. Repeat with remaining corncob.







  • Step 4


    Place the potato mixture in the base of a 2.5L (10 cup) glass serving dish. Layer with the tomato (250g cherry tomatoes, quartered), beans (400g can black beans, rinsed, drained), corn, avocado (2 avocados, sliced) and spinach (60g baby spinach). Drizzle over dressing (125ml (1/2 cup) chipotle ranch dressing). Serve topped with cheddar (65g (3/4 cup) coarsely grated vintage cheddar), shallot (1 green shallot, thinly sliced), corn chip (30g plain corn chips, crushed), coriander (Fresh coriander sprigs, to serve) and a dollop of sour cream (Sour cream, to serve (optional)), if using.


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