If you are using fresh corn, go ahead and boil it and set aside so it can cool to make the corn salad. If using canned corn, drain and rinse the corn and add to a mixing bowl. Add in diced pickled jalapenos, and red onion. In a separate bowl whisk together oil, 1 tbsp jalapeño brine, honey, lime juice, chili powder, oregano, salt, and pepper. Whisk well and taste, adjust seasonings as needed. Set in the fridge to chill while we prep everything else!
Can we all agree that peeling and chopping sweet potatoes is one of the worst kitchen tasks? I know. But we gotta do it. Peel and chop sweet potatoes into bite sized cubes. I left mine a little bigger just because I wanted a substantial base, you can chop them into any size you like!
Preheat the oven to 375℉. Pour chopped sweet potatoes on a lined baking sheet making sure they are not touching. Drizzle with avocado oil generously coating each piece. Sprinkle on chili powder, cumin, garlic powder, salt, and pepper. Toss with a spoon to make sure they are all coated. Bake for 30-35 minutes, tossing every 10 minutes.
While the sweet potatoes cook, let's get the meat done. In a large skillet over medium-high heat brown the sausage and beef. I cooked them at the same time and it worked out great. I seasoned my meat with Tony's Cajun seasoning and pepper. Once the meat is browned pour in 1 can of sloppy joe sauce. Mix well until heated through, about 3-5 more minutes. Taste the meat and adjust seasonings as needed.
Once sweet potatoes are baked and tender, time to eat! To your bowl add in sweet potatoes, top with sloppy joe mixture. Next add in corn salad, and top with crumbled feta cheese. Enjoy!
