Recipe Slow Baked Sweet Potato with DIY Toppings
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Oil-free option
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
Snacks
It doesn’t get much simpler than this, folks: you can use these exact toppings as per Simon’s recommendation, or mix it up based on what you’ve got on hand. It’s a pick-your-own-adventure style dinner!
You will need
Serves 2
- 1 large sweet potato
Toppings
- Salt
- 1 teaspoon crushed pink peppercorns
- 1/4 red onion, finely diced
- Vegan cheddar cheese
- Cashew cream cheese
- Olives, roughly cut
- Roasted red peppers, sliced into strips
- Pickled radish and carrots
- Fresh basil leaves
Recipe: Simon Toohey
Directions
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Step 1
Preheat oven to 220°C.
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Step 2
Bake the sweet potato in the oven for about 2 hours. (If you’re using a smaller or mid-sized potato, check on it after an hour or so to ensure it doesn’t burn. It’s finished when a fork easily slides into the center)
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Step 3
Slice your sweet potato down the middle, lengthwise, being extra careful as it will be steaming hot!
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Step 4
Season with salt and pink peppercorns, and serve with your favourite toppings :)
Variation
Some other great toppings include roasted chickpeas, chopped walnuts or toasted pepitas.
Recipe: Simon Toohey
