Dinner · Food

Baked Sweet Potato

fullsizeoutput_b63A baked potato can be tasty in any season, but a baked sweet potato with some fresh vegetables and a nice dressing just gives a more summer feeling in my opinion. It’s really up to your imagination what to stuff it with, but here I made it with a shredded salad, roasted seeds and some pancetta – feel free to leave out the pancetta if you don’t eat meat, it’s still really tasty.

  • 4 medium sweet potatoes
  • olive oil
  • 3 carrots
  • 10 radishes
  • 2 raw beetroots
  • 1 red onion
  • 1 apple
  • 1 handful pumpkin seeds
  • 50 g rocket
  • pancetta
  • tin foil
  • salt and pepper
  • extra virgin oil
  1. Preheat the oven to 180°C
  2. Scrub the potatoes and pat them dry. Rub them with some olive oil and a pinch of sea salt and some fresh black pepper before you wrap them in tin foil and place in the oven for 45 min or until cooked.
  3. Scrub the vegetables and peel the onion and take the core out of the apple. Then grate the vegetables by hand or in a food processor. Using a food processor, grate the vegetables in this order; carrots, radishes, red onion, apple and beetroots.
  4. Tip the grated vegetables in a bowl and squeeze over juice of the lemon, 1 1/2 tbsp of extra virgin oil and some sea salt and pepper
  5. Fry the pancetta in a pan until cooked
  6. Right before the potatoes are ready, toast the seeds in a pan on medium heat for a couple of minutes
  7. Cut a cross in the potatoes and smash them (just a bit) gently with a fork and fill with the stuffing and enjoy

The Dressing

  • 1/2 mayonnaise (or vegan option such as Vegenaise)
  • 2 tbsp ketchup
  • 2 tbsp sweet pickle relish
  • 2 tsp finely diced red onion
  • 1/4 tsp minced garlic
  • 1 tsp white vinegar
  • pinch of sea salt
  1. Add all ingredients to a small bowl and mix well
  2. Taste and add extra of the ingredients if desired


Inspired by Jaime Oliver

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