Baked sweet potatoes are quicker to cook than conventional potatoes. They also have great health benefits being rich in vitamins B and C and minerals. The flavour, as the name suggests is sweet and the texture is more fibrous than the standard potato. Home made coleslaw is ever so easy to make as long as you have the ingredients in the fridge. Shop bought stuff is often covered in gloopy cheap sauce and sugar pretending to be mayonnaise. This version does not use mayonnaise, the freshness of the grated vegetables just needs a squeeze of lemon juice.
There are may variables in toppings for baked sweet potato. I use tinned tuna or mackrel in tomato sauce. Baked beans would work ok or roasted vegetables if you have some kicking around in the fridge. This recipe serves 2 for lunch. You can also take it to work and eat it cold.
Ingredients
4 sweet potatoes – depending on size
Coleslaw – take your pick from:
2 carrots
2 small courgettes
1 beetroot
2 sticks of celery
6 radishes
1 apple
Squeeze of lemon juice
Method
Scrub the sweet potatoes, dry, place on a baking tray and put in the oven at 180c for 45 minutes. Check them by giving them a squeeze – if they are soft take them out. If they need another 15 minutes, put them back in.
Grate your chosen combination of vegetables, add the apple and a squeeze of lemon juice. Stir to combine well. To serve, split the potatoes down the middle and heap the coleslaw on top. Enjoy!
If you liked this recipe of baked sweet potatoes for lunch, you might like the bottom of the fridge soup on You Tube: https://www.youtube.com/watch?v=81DjAL8IcLQ&t=16s
Another nice vegetable recipe is rice salad. This is great for lunch boxes or as a side dish: https://cookingwithfi.com/rice-salad/