Sweet Potato and Sweetcorn Salad Recipe

(14 ratings)

Sweet Potato and Sweetcorn Salad photo


  1. Heat the oven to 200C, 180C fan, 400F, gas 6. Put the sweet potatoes into a roasting tin, add the oil and toss well. Season and roast for 35 minutes or until just tender

  2. Stand the sweetcorn cobs upright and, using a sharp knife, strip the corn from the cob vertically; set aside

  3. Heat a frying pan to medium-high and cook the sweetcorn for 4 or 5 minutes, or until browned and tender

  4. Cut the avocado into wedges and toss in the lime juice, then mix with the rest of the ingredients, season and serve.


  • 1.25kg (2lb 12oz) sweet potatoes, peeled and cut into large chunks
  • 1tbsp sunflower oil
  • 4 sweetcorn cobs
  • 2 ripe avocados
  • good squeeze of lime juice
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.