Baked sweet potato with Asian slaw
Sweet potato(es), raw
Calorie controlled cooking spray
1 small, peeled and shredded
1 portion(s), small, shredded
1 inch slice(s), grated
Chilli, Green or Red
1 individual, deseeded and finely chopped
2 teaspoons, to garnish
0% fat natural Greek yogurt
Lime Juice, Fresh
- 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.
- 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.
- Cut open the baked sweet potato and serve topped with the slaw and coriander.
- TIP: There’s no need to peel the sweet potato – bake it in its skin as you would an ordinary potato