Loaded Veggie Sweet Potatoes

  • 4 servings
  • 10 mins to prepare
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  • 4 sweet potatoes, scrubbed clean
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • For the topping
  • 50g mayonnaise
  • 1 tbsp Tabasco
  • 100g flame roasted red and yellow peppers, sliced
  • 100g Emmental cheese, grated
  • 4 spring onions, sliced
  • Coriander Leaves



1 Pre-heat the oven to 200°C (fan) / 220°C / 425°F / gas mark 7.

2 Place the sweet potatoes onto a baking tray and rub with the oil and scatter
over the salt.

3 Bake the sweet potatoes for 45 minutes in the pre-heated oven or until soft and cooked through.

4 Whilst the potatoes are baking, mix the mayonnaise, Tabasco and a tablespoon of boiling water in a small bowl. Set to one side.

5 To serve, slice each sweet potato lengthways, place in an ovenproof serving dish, scatter over the sliced peppers and grated cheese. Place under a hot grill and cook for 5 minutes or until the cheese has melted.

6 Scatter over the spring onions, drizzle with the Tabasco mayonnaise and garnish with coriander leaves.