By Jane Curran
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
Stand the sweetcorn cobs upright and, using a sharp knife, strip the corn from the cob vertically; set aside
Heat a frying pan to medium-high and cook the sweetcorn for 4 or 5 minutes, or until browned and tender
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 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.
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