Skip to main contentSkip to footer
Join now
Join now
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Baked sweet potato with Asian slaw by WW

Baked sweet potato with Asian slaw

6
5
0
SmartPoints® value 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. This recipe is from the Healthy You cookbook.

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 tablespoons

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

You might like