Hasselback Sweet Potatoes 'Mexican-Style'

Hasselback Sweet Potatoes 'Mexican-Style'

With the rule of six back in play, we're all looking for easy dishes to serve our guests, whether it be for an al fresco lunch or supper. These hasselback potatoes are a guaranteed crowdpleaser – just be sure you leave enough time for them to get nice and crispy in the oven.
Total Time
1 Hour 25 Minutes
4 sweet potatoes (each approx. 250 g)
4 tbsp of olive oil
Coarse sea salt
80g of bacon, cut into slices
60g of cheddar cheese, grated
1 can of kidney beans (400g)
1 can of sweetcorn (200g)
200g of cherry tomatoes
1 large red onion
1 garlic clove
200g of crème fraîche
2 tbsp of maple syrup
Freshly ground pepper
Ground cumin
Chili flakes
2 limes
Fresh coriander, roughly chopped
Step 1

Pre-heat the oven to 200°C. Wash the sweet potatoes and place them between the handles of two wooden spoons and cut thin slices until the knife touches the spoons. Put the potatoes on a small baking tray, drizzle them with 2 tbsp of olive oil and season with salt. Bake in the oven for 40 minutes.

Step 2

Cut bacon into small strips, mix with cheese and spread the mixture on the sweet potatoes. Bake for another 10-20 minutes (depending on their size).

Step 3

Rinse and drain the kidney beans and the sweetcorn. Wash the tomatoes and cut them in half. Peel and dice the garlic clove and cut the onion into small cubes. Fry them with the remaining olive oil. Add the tomatoes and fry briefly. Then add the kidney beans, sweetcorn, crème fraîche and maple syrup, stir and bring to a boil. Season with salt, pepper, cumin and chilli flakes.

Step 4

Cut the limes into wedges. Serve sweet potatoes with the 'Mexican-style' vegetables on plates and garnish with lime wedges and some coriander.

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