Vegan Loaded Sweet Potatoes

The creamy natural sweetness of these baked sweet potatoes pairs perfectly with fresh avocado, sweet corn and zesty cilantro for a Mexican-inspired flavour sensation.

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Wash and dry potatoes. Prick potatoes all over with a fork. Place on a large baking tray. Drizzle with 2 tsp oil. Rub oil all over potatoes to coat well. Season. Bake for 1 hour, turning halfway through.

Step 2 of 4

Wash coriander well and pat dry. Finely chop stems and coarsely chop leaves.

Step 3 of 4

Place corn, avocado, coriander stems, coriander leaves and remaining oil in a bowl.

Season and toss to combine.

Step 4 of 4

Transfer potatoes to a board. Cut a slit lengthways in each one without cutting all the way through. Open potatoes up slightly. Divide corn mixture among potatoes. Top each potato with a dollop of yoghurt. Drizzle with sriracha to serve.

Number of servings (4)

• 4 gold sweet potatoes (300g each)

  4 gold sweet potatoes (300g each)

• 1 1/2 tbs extra virgin olive oil

  1 1/2tablespoons extra virgin olive oil

• 1/2 bunch coriander

  1/2 bunch coriander

• 420g Woolworths corn kernels, drained, rinsed

  420grams Woolworths corn kernels, drained, rinsed

• 1/2 avocado, cut into 1cm pieces

  1/2 avocado, cut into 1cm pieces

• 1/3 cup dairy-free natural coconut yoghurt

  1/3 cup dairy-free natural coconut yoghurt

• 1 tbs sriracha