For some cheap and cheerful scrumptious comfort, try baking sweet potatoes in their skins with nutty wombok slaw, piled over the top. We love this for lunch or dinner.
Preheat the oven to 180C
Wash and blot dry the sweet potato and place it on a baking tray lined with baking paper.
Use a metal skewer to pierce holes through the sweet potato a few times. Place in the oven to bake for 45 - 50 minutes depending on how thick the potatoes are.
Combine the wombok, carrot, onion, and coriander together in a bowl.
Place the walnuts in a dry frypan over medium heat and toast for 4 - 5 minutes until they darken slightly and smell toasted and fragrant. Set aside to cool.
Combine the oils, lemon juice, fish sauce, and chilli flakes together in a bowl and stir through the wombok slaw.
Fold through the walnuts.
Slice open the sweet potato and spoon the wombok slaw over the top.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 50 mins |
| Ready in: | 70 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 2152 kj |
| Calories | 514 kcal |
| Fat | 34 g |
| Saturated Fat | 3 g |
| Total Carbohydrate | 38 g |
| Total Protein | 11 g |
| Fibre | 8 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
