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Photo of Baked sweet potato with Asian slaw by WW

Baked sweet potato with Asian slaw

0 - 4
PersonalPoints™ per serving
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
1
Difficulty
Easy
This colourful alternative to a jacket potato is topped with a fresh-tasting salad and a zingy Asian-style dressing

Ingredients

Sweet potato(es), raw

150 g

Calorie controlled cooking spray

4 spray(s)

Carrots, raw

1 small, peeled and shredded

Cabbage

1 portion(s), small, shredded

Root Ginger

1 inch slice(s), grated

Chilli, Green or Red

1 individual, deseeded and finely chopped

Coriander, fresh

2 teaspoons, to garnish

0% fat natural Greek yogurt

1 tablespoon(s)

Lime Juice, Fresh

10 ml

Soy Sauce

1 teaspoons

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist the potato with the cooking spray. Bake for 1 hour until tender.
  2. Meanwhile, toss together the carrot, cabbage, ginger and chilli in a bowl. Whisk together the dressing ingredients in a separate bowl and toss through all the vegetables.
  3. Cut open the baked sweet potato and serve topped with the slaw and coriander.
  4. TIP: There’s no need to peel the sweet potato – bake it in its skin as you would an ordinary potato

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