Mexican Sweet Potato Salad

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)

Directions

1. Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper.
2. Place the sweet potato and desiree potato on prepared tray. Drizzle over 2 tablespoons oil and season. Bake for 40 minutes or until golden and tender.
3. Meanwhile, heat a chargrill pan over medium-high heat. Drizzle 1 tablespoon of remaining oil over the 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.
4. Place the potato mixture in the base of a 2.5L (10 cup) glass serving dish. Layer with the tomato, beans, corn, avocado and spinach. Drizzle over dressing. Serve topped with cheddar, shallot, corn chip, coriander and a dollop of sour cream, if using.