Layered Mexican Sweet Potato Salad

taste.com.au

Anita

300g small sweet potatoes, cut into 3cm pieces

500g baby desiree potatoes, unpeeled, cut into 3cm pieces

60ml (¼ cup) olive oil

2 corncobs

250g cherry tomatoes, quartered

400g can black beans, rinsed, drained

2 avocados, sliced

60g baby spinach

125ml (½ cup) chipotle ranch dressing

65g (¾ cup) coarsely grated vintage cheddar

1 green shallot, thinly sliced

30g plain corn chips, crushed

Fresh coriander sprigs, to serve

Sour cream, to serve (optional)

Directions at taste.com.au

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