4 60 Minutes
Print Recipe

Loaded Mexican Baked Sweet Potato with Corn Salsa


  • 2 x 410g cans SPC Jackfruit pieces in water
  • 4 x 250g small sweet potatoes, halved lengthways
  • 1/3 cup olive oil
  • 1 brown onion, diced
  • 1 clove garlic, crushed
  • 2 tbsp Ardmona tomato paste
  • 120g Mexican spice mix  
  • Coriander sprigs, to serve

Corn Salsa

  • 2 tbsp olive oil
  • 1 corn cob, husk removed
  • 125g cherry tomatoes, quartered
  • 1 avocado, diced
  • 1 tablespoon apple cider vinegar


  1. Preheat oven to 200°C. Line a large roasting tray with baking paper. Drain jackfruit pieces. Remove firm core ends. Squeeze out excess liquid and roughly shred.
  2. Place the sweet potatoes on tray. Coat in half of the oil and season. Arrange cut side down on tray. Bake 40 minutes, turning halfway, until tender.
  3. Meanwhile, heat remaining oil in a large frying pan over medium. Sauté onion and garlic for 3 minutes, until soft. Stir in Ardmona tomato paste, cooking for 30 seconds. Add Mexican spice mix and stir for a further 30 seconds. Add jackfruit and 1/2 cup water. Bring to a simmer and cook for 5 mins, or until slightly thickened.
  4. Corn Salsa. Heat 1 tbsp oil in a frying pan over medium high. Cook corn for 10 mins, turning on all sides, until plump and lightly charred. When cool enough to handle, remove kernels from cob. In a bowl combine corn, tomatoes, avocado, vinegar and remaining oil. Season and gently toss to combine.
  5. Top sweet potatoes with Mexican jackfruit and spoon over salsa. Serve with coriander sprigs.
Loaded Mexican Baked Sweet Potato with Corn Salsa

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