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25 May, 2022

Stuffed sweet potatoes

The clue is in the name: sweet and smoky sweet potatoes topped with a smoky, creamy coconut yoghurt dressing, crunchy red cabbage and radishes, fresh spring onions and parsley and toasted seeds.



  • 2 large sweet potatoes or 4 small, cut in half lengthways
  • 1 tbsp olive oil
  • Pinch Maldon salt
  • Pinch Pepper
  • 300g black beans or any bean you choose
  • 100g red cabbage, finely chopped
  • 5 radishes, sliced
  • 2 spring onions, finely sliced

For the dressing

  • The scooped out sweet potato
  • 2 tbsp yogurt, (oatly do a good dairy free option)
  • 1 tbsp olive oil
  • 2 tbsp water
  • Juice and zest 1 lemon
  • ½ tsp smoke paprika
  • ½ tsp Maldon salt
  • Few grinds black pepper


  1. Line a baking tray with greaseproof paper and preheat your oven to 180 degrees. Place the sweet potatoes on the baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 30-45 minutes or until the flesh is completely soft.
  2. Once cooked, scoop out half of the potato and place it in a bowl to use for the dressing. To make the dressing, place the scooped out potatoes into a food processor along with the yogurt, olive oil, water, lemon juice and zest, smoked paprika, salt and pepper and blitz until smooth and creamy.
  3. To assemble the dish top the potato shells with black beans, red cabbage, radishes and spring onions. Then pour over the dressing and season with salt and pepper.