The BBC Good Food logo
Baked sweet potatoes with slaw

Sweet potato jackets with pomegranate & celeriac slaw

By
Rating: 4 out of 5.6 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal482
low infat18g
saturates4g
carbs60g
sugars40g
fibre15g
protein13g
salt0.7g
Advertisement

Ingredients

For the slaw

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SIGN UP TO OUR HEALTHY DIET PLAN

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally optimised recipes, plus expert tips to help you look and feel your very best!

Goes well with

Recipe from Good Food magazine, January 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content