Mexican potatoes

Mexican-style sweet potatoes with cherry tomato salsa

With a hint of sweetness and a kick of chilli, these little ‘boats’ are piled with a tasty, tangy salsa

, 18 December 2019

(4 votes)

Mexican-style sweet potatoes with cherry tomato salsa
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 346g serving contains
  • Energy

    1433KJ

    343KCAL

    17%
  • Fat

    7.3g

    low

    10%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    26.0g

    med

    29%
  • Salt

    0.76g

    low

    13%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 6 small sweet potatoes, washed, dried and halved
  • 2tbsp rapeseed oil
  • 2tbsp Cajun seasoning
  • 2tbsp clear honey
  • 250g cherry tomatoes, quartered
  • Juice 1 lime, plus wedges to serve
  • 25g pack coriander, finely chopped
  • ½ small red onion, finely chopped
  • 1 red chilli, sliced
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Toss the potatoes with the oil and Cajun seasoning. Roast in the oven for 35-40 mins until soft and caramelised, drizzling with the honey for the final 10 mins.

  • Meanwhile, mix together the tomatoes, lime juice coriander and onion.

  • Spoon the salsa over the sweet potatoes. Top with the chilli and serve with the lime wedges.