Baked sweet potatoes with slaw

Sweet potato jackets with pomegranate & celeriac slaw

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(5 ratings)

Prep: 5 mins Cook: 35 mins - 40 mins


Serves 2

Line up three of your 5-a-day at lunchtime with this vibrant vegetarian dish. It's low-calorie too, while beta-carotene and vitamin C help to keep skin healthy

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal482
  • fat18g
  • saturates4g
  • carbs60g
  • sugars40g
  • fibre15g
  • protein13g
  • salt0.7g
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  • 2 sweet potatoes (about 195g each)
  • 90g pomegranate seeds
  • 8 walnut halves, broken
  • small handful coriander, chopped
  • 120g pot bio yogurt

For the slaw

  • 1 small red onion, halved and thinly sliced
  • 160g peeled celeriac, thinly sliced into matchsticks



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 celery sticks, chopped
  • 1 tbsp lemon juice
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • ½ - 1 tsp English mustard powder (optional)
  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.

  2. Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.

  3. Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.

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Comments, questions and tips

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13th Jan, 2019
It was tasty enough. I love sweet potato. But I'd only make it again if I wanted to be super healthy, rather than eat something yummy
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