#Party Food

Sweet Potato Wedge with Sweet Corn

Cooking Time 40mins

Difficulty

Servings For 4

Please click the video to understand more!

Product Used

Cream of Mushroom

Japanese Style Sweet Corn

Ingredients

Japanese sweet potatoes 6 pcs

10.5oz Campbell’s
Cream of Mushroom
Condensed Soup 1 can

10.5oz Campbell’s
Japanese Style Sweet
Corn Condensed Soup 1 can

Seasoning

Paprika 1 tsp

Salt 1 tsp

Black pepper ¼ tsp

Olive oil 3 tbsp

Cucumber Salsa

Cucumber 1 pc

Tomato 1 pc

Purple onion ¼ pc

Sweet corn 20g

Olive oil 1 tbsp

Lime juice 1 tbsp

Salt 1 tsp

Method

1

Preheat the oven to 200°C.

2

Rinse the sweet potatoes and cut them into wedges. Mix with the seasoning & bake it for 20 minutes in oven.

3

Prepare cucumber salsa. Slice the cucumber, tomato and red onion into cubes. Mix with the rest of the salsa ingredients and set aside.

4

Add Campbell’s Cream of Mushroom Condensed Soup and Campbell’s Japanese Style Sweet Corn Condensed Soup into a pot. Pour it into a bowl and top with cucumber salsa when it is boiled.

5

Take out the sweet potato fries from the oven. Sprinkle with paprika and dip with the creamy sauce.

Tips

Mix and stir sweet potatoes after 10 minutes of roasting in order to make it become crispy on all sides.

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