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The Perfect Baked Sweet Potato – 3 ways

Sweet potatoes pack a powerful nutritional punch. Just one medium spud contains over 400% of your daily needs for vitamin A, in addition to plenty of potassium, fibre, and beta-carotene. While sweet potatoes do have more natural sugar than regular potatoes, they’re boast a plethora of nutrients with fewer calories! Pack them with all sorts of delicious fillings and you’ve got variety for days. Bake extra and keep them in the fridge for later in the week, or top with cinnamon and honey for breakfast.





2 x medium sweet potatoes
Curried Eggs
  • 2 hard boiled eggs, roughly chopped
  • 5 heaped tablespoons Greek or natural yoghurt
  • 1 teaspoon curry powder or turmeric
  • 1 teaspoon apple cider vinegar
  • 1 pinch of sea salt


Mexican Fiesta

  • ½ can black beans, rinsed + drained
  • ½ can kidney beans, drained
  • 1 small fresh corn, kernels removed
  • 1 small red onion, finely sliced
  • 2 tbsp avocado oil / extra virgin olive oil
  • 1 tbsp cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tsp granulated stevia or rice malt syrup
  • ½ tsp sea salt flakes
  • ½ tsp ground cumin
  • ½ tsp ground black pepper
  • ½ tsp chilli powder


Simple Ratatouille

  • 1 tbsp olive or coconut oil
  • 1 small red onion, chopped
  • 6 cherry tomatoes, halved
  • ½ red capsicum, diced
  • 1 small zucchini, cubed
  • 1 tablespoon tomato puree
  • 1 garlic clove, crushed
  • ½ small avocado, sliced
  • 1 tsp dried chilli flakes (optional)


Basic Baked Potato:
  1. Preheat oven to 200°C.
  2. Wash and dry the sweet potato, then wrap in foil and place on a baking tray.
  3. Roast in oven for 45 minutes or until tender, removing the foil for the last 10 minutes to crisp the skin.
  4. Remove from oven and allow to cool slightly before cutting open lengthways.
  5. Stuff the centre with your favourite filling and enjoy.


Curried Egg Filling
  1. Mix the ingredients together in a bowl.
  2. Dollop into your potato and top with fresh chives or mint, as desired.
Tip:  Double the ingredients and save the leftovers for wholewheat cracker toppings or salads.
Mexican Fiesta
  1. In a bowl, mix together the oil, vinegar, lemon juice and sweetener.
  2. Add the beans, corn and onion to the bowl and mix to coat.
  3. Sprinkle herbs and seasoning and mix again, before spooning into your baked potatoes.
Tip: If you’re feeling extra hungry, dollop on some natural yoghurt or mashed avocado before serving.
Simple Ratatouille
  1. Heat the oil in a frying pan over low-medium heat and add the onion and garlic.
  2. Cook for 3-4 minutes then add the capsicum and cook for a further 5 minutes.
  3. Set aside the mix on a plate and add the zucchini to the pan, cooking for 5-6 minutes.
  4. Return the onion mix to the pan, add tomatoes and stir in tomato puree.
  5. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally.
  6. Fill potato and top with avocado slices, season with chilli flakes and serve.
Tip: season with your favourite herbs, such as chopped basil or thyme for extra flavour.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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