Baked sweet potato is a healthy and tasty meal (Image: Getty)
If any of your include , eating healthier, or becoming a , then ‘s baked sweet potato ticks all the boxes.
Replacing white potatoes with sweet potatoes means you’re eating a vitamin-C-rich superfood.
Not only that, the humble root vegetable is rich in beta carotene, which has and properties.
When the sweet potato is combined with a crunchy, yet delicious salad, the meal can provide numerous nutrients to help you live your healthiest life.
Healthy doesn’t need to mean tasteless with ‘s baked sweet potato that can be made in 12 minutes.
:
Jamie Oliver’s baked sweet potato recipe
Serves: two people
Ingredients
Two sweet potatoes
Olive oil
Half a lemon
80g fat-free natural yoghurt
One small pinch of ground turmeric
One small pinch of ground cumin
One carrot
Six radishes
One raw beetroot
One small red onion
One eating apple
Extra virgin olive oil
Two tbsp pumpkin and sunflower seeds
35g rocket
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Low-fat yoghurt can be topped on the sweet potatoes (Image: Getty)
Method
Preheat the oven to 180C (350F/gas four). Rub a little olive oil and a pinch of sea salt and black pepper on the sweet potatoes.
Roast on a baking tray for about 40 minutes (or prick with a fork and cook in the microwave for 10 to 12 minutes).
Meanwhile, finely grate the lemon zest into a small bowl and mix in the fat-free yoghurt, turmeric and cumin. Put aside.
Peel the onion and core the apple. Coarsely grate the carrot, radishes, red onion, apple and beetroot and tip into a bowl.
Mix the vegetables with lemon juice and one tablespoon of extra virgin olive oil and season.
Just before the potatoes are ready, toast the seeds in a small frying pan on medium heat for two minutes.
Once baked, cut a cross in the top of your cooked potatoes and break them open with a fork, mashing a little of the inside as you go.
Spoon over a good dollop of the spiced yoghurt, followed by the grated salad and the seeds. Serve with rocket scattered on top.