This salad is filled with flavour and a hint of spice. 


  • 1kg sweet potatoes, scrubbed

  • 2 tbsp olive oil

  • 2 tbsp fajita spice

  • 3 fresh corn cobs

  • 425g can black beans, drained, rinsed

  • 2 tomatoes, chopped

  • 1 avocado, chopped

  • 1/2 small red onion, halved, thinly sliced

  • 1 cup coriander leaves

  • Dressing

  • 3 tbsp extra virgin olive oil

  • 1 lime, juiced

  • 1 tbsb finely chopped pickled jalapeño

  • 1 tsp caster sugar


  • 1.

    Preheat oven 220C fan forced. Cut the sweet potatoes in half crossway then into wedges lengthways. Place onto a large, greased baking tray. Drizzle with oil and sprinkle over the fajita. Turn to coat. Roast 20 minutes, turning once until golden and tender.

  • 2.

    Combine all the dressing ingredients in a large bowl. Season then whisk until well combined. Remove 1 tablespoon to a jug.

  • 3.

    While sweet potato is roasting, cook corn on a greased barbecue grill plate, turning occasionally, for about 10 minutes, or until lightly charred. Remove to a board, cut kernels from cobs. Add corn, black beans, tomato, avocado and onion to the dressing. Stir to combine.

  • 4.

    Spoon corn mixture over the roasted sweet potato. Pour over the reserved dressing. Toss gently to combine. Scatter with coriander. Serve.


Exclusive recipe from Australian Sweet Potatoes.

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