Loaded sweet potatoes

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Vitamin-rich sweet potatoes are baked and topped with a colourful and flavoursome slaw made from shredded carrots, beetroot, onions and radishes.

Per Serving 369kcals, 11.2g fat (2.2g saturated), 64.8g carbs, 17.4g sugars, 5.6g protein, 9.5g fibre, 0.070g sodium

15 minutes
1 hour
Difficulty: Easy
Serves: 4 portions
4 small sweet potatoes
4 radishes, grated
2 carrots, grated
1 large beetroot, grated
1 Granny Smith apple, grated
½ a small red onion, finely sliced
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp maple syrup
For the dressing:
120g natural yoghurt
½ tsp paprika
Juice of 1 lime


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Prick the potatoes all over with a fork and place directly on the oven rack. Bale for 45-60 minutes until the potatoes are tender when pierced with a knife.
  2. Transfer the grated vegetables to a large bowl and toss with the oil and lemon juice.
  3. Place the seeds in a small, dry frying pan and cook, tossing occasionally, for two minutes until toasted.
  4. Remove the pan from heat and immediately add the maple syrup, swirling the pan until the syrup stops bubbling. Pour onto a piece of parchment paper and leave to cool.
  5. Whisk together the yoghurt, paprika and lime juice.
  6. Split the potatoes; top with the slaw, seeds and the dressing to serve.