Baked sweet potato with Asian slaw
0
Points®
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, 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 teaspoon(s), to garnish
0% fat natural Greek yogurt
1 tablespoon(s)
Lime Juice, Fresh
10 ml
Soy Sauce
1 teaspoon(s)
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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