1 minute read
SOUTHERN-STYLE SWEET POTATO SALAD
INGREDIENTS
10m prep 30m cook serves 6
• 2 large gold sweet potatoes, halved lengthways, thickly sliced
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 corn cob, husk and silk removed
• 1/3 cup (80ml) buttermilk
• 1/4 cup (75g) whole-egg mayonnaise
• 1 tbsp lime juice
• 1/4 cup fnely chopped coriander
• 1 avocado, stoned, peeled, cut into thin wedges
• 1 red capsicum, seeded, thinly sliced
• 1 red onion, thinly sliced
• 1/2 cup coriander sprigs
METHOD
1. Preheat oven to 200°C. Line a baking tray with
& CINNAMON SLICE baking paper. Combine sweet potato, oil and Cajun seasoning in a large bowl. Arrange in a single layer on lined tray. Bake, turning occasionally, for 30 mins or until sweet potato is tender.
2. Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until lightly charred and tender. Set aside to cool. Use a knife to cut down the side of the corn to release the kernels.
3. Place the buttermilk, mayonnaise, lime juice and chopped coriander in a small bowl and stir to combine. Season.
4. Place sweet potato, corn, avocado, capsicum, onion and coriander sprigs in a large bowl. Drizzle with the buttermilk dressing and gently toss to combine. Transfer to a serving platter.
INGREDIENTS
• 340g pkt golden buttercake cake mix
• 1 cup (90g) Desiccated Coconut
• 125g butter, melted
• 400g can apple slices
• 300g light sour cream
• 1 tsp cinnamon sugar
METHOD
1. Preheat the oven to 180°C. Grease a 20cm square cake pan. Line base and the two opposite sides with baking paper, extending the paper 5cm over edge of pan.
2. Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 minutes, or until lightly browned. Cool slightly.
3. Spread apple evenly over base, then spread sour cream evenly over apple and sprinkle with cinnamon sugar. Cook for further 20 minutes, or until sour cream has set.
4. Cool in pan. Cut the slice into fngers to serve. 5m prep 35m cook serves 8
