Mexican cooking – Baked sweet potatoes and product review for Oila’s green tea oil

As a family we are a huge fan of Mexican food. I have been exploring a lot of Mexican eateries from the time I started work at San Francisco.  The entire stretch from 16th street BART to UCSF general hospital is filled with authentic Mexican take outs. The colorful mural arts and paintings on the walls transports us to the land of Mexico. I have tasted taco and enchiladas couple of times there and it is hard to believe that they were created with such simple ingredients with no fancy cooking technique and tastes so exotic. SFO is flooded with food trucks. Couple of weeks back I tasted chicken taco from a taco truck. They served one taco for $3.00. Tasty and pocket friendly. I ate couple of them and tasted hibiscus drink for the first time. Well, I am not a big fan of it. May be just like wine, I will love the drink over a period of time. With those thoughts in mind, I was determined to fix something Mexican for dinner that night. I picked sweet potatoes and corn on the way back home. It was full moon day last Wednesday. We refrain ourselves from meat, eggs and seafood. It’s vegetarian  and something Mexican.

I virtually created a dish in mind. Start with baked sweet potatoes and corn filling with lots of orégano and cilantro in it. Dump that inside the sweet potatoes, layer some cheese and broil. Serve hot with sour cream and tabasco sauce. Wow, how does that sound? Delicioso right! I screamed at my empty kitchen ceiling “Mexican comida, aqui vamos!” (Mexican food, here we come) and started to chop onions and jalapeno.

Few weeks ago I was contacted by PR person from Oila’s green tea oil for a product review. Until then I never really knew that there existed oil with this name. I was more than curious to see how it is going to taste with Indian food. I accepted and the product arrived within few days. They sent me three different flavors – plain , garlic and wasabi infused varieties. On the same day, I made crispy potato curry with garlic infused green tea oil. When I poured a little of this oil on to my kadai, it looked almost like water. So light and free flowing. I bent down to inhale it and they smelt so garlicky and wonderful. When I took a bite of the dish,  I couldn’t really find a difference in taste. It tasted just like the potatoes I cook with olive or canola oil. Oila’s green tea oil has a pleasantly light flavor and aroma. It definitely doesn’t overpower the dish.

To those of you who are curious to know about this oil, here is my brief summary.
Oila green tea oil is obtained from a plant called Camellia oleifera. A plant that is found at the wild mountains in Asia.  This oil is naturally rich in healthy monounsaturated and polyunsaturated fat and surprisingly low saturated fat and zero trans fat. It is rich in antioxidants and omega-3. Can you believe that? Yes, it is found to be more nutritious and healthier than olive oil. In comparison to olive oil, green tea oil has more oleic acid, linoleic acid and linolenic acid. I have used Oila’s green tea oil in Indian cooking, for salad dressings and deep frying. It has a very high smoking point of 485 Fahrenheit. My sambhar, rasam, dhaal taste the same way as it tastes with olive/canola oil.For today’s recipe, I used garlic infused green tea oil to make my filling. Hop over to see the recipe.



Source: Self + guidance from my cleaner Karmin
Serves: 2

2 plump sweet potatoes

1 tablespoon garlic infused Oila’s green tea oil

2 cups boiled/steamed corn kernels
1 large red onion – finely chopped
1 jalapeno peppers – chopped
1 tablespoon cumin powder
1 tablespoon coriander powder
2 tablespoon oregano
1/4 cup cilantro – chopped
Juice of 1 lemon
Salt to taste

To serve
1/2 cup Mexican cheese blend
1/4 cup sour cream
Tabasco sauce

1. Pre-heat the oven to 400F and bake the sweet potatoes for 45-50 minutes. Don’t let the skin shrink too much. Check after 30 minutes by pricking it with a fork. If its too hard, let it bake for little longer. If its soft and steam pops out of it. Turn off the oven and let it cool to room temperature.
2. Once cooled, with a kitchen scissors gently cut open the middle of the sweet potato. Be carefully as we need to retain their shape.
4. Scoop of the flesh with a spoon.  Set aside.

1. Heat Oila’s garlic infused green tea oil. Once hot, add the corn kernels and let it cook at medium high for 15 minutes until they get lightly charred on the outside. A beautiful black shade on yellow coloured corn looks so pretty right?
2. Remove and set them aside.
3. To the same pan, add jalapeno and saute for 2 minutes. Then throw in the onions and little salt and cook  for 5 minutes. Sprinkle cumin and coriander powder and saute for couple of minutes. Add the oregano and switch off the flame.
4. Mix in the sweet potatoes, cilantro and lemon juice. Mix well the combine.

1. Stuff the filling inside the sweet potato skin.
2. Right before you serve, sprinkle some cheese on top and broil at 550F for 10 minutes, until the cheese melts.
3. Remove and add a dollop of sour cream. Serve right away.

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  1. these pictures look so good and such a great recipe. love these oils…the bottels are cute and am sure they live upto the expectation.

  2. Different kinds of oil adds a different and delicious taste to every food that you prepare. This time, you deliberately add another flavor to those potatoes by using that green tea oil.

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