Sweet Potato Topped with Ricotta, Celery & Radish

A baked sweet potato is a simple mid-week meal that is a great source of slow-release energy. When topped with light and creamy ricotta, crunchy vegetables and toasted seeds it makes a delicious, healthy and satisfying meal.

  • Serves: 1
  • Cooking Time: 30 minutes
Sweet Potato Topped with Ricotta, Celery & Radish
  • 1 sweet potato
  • 1 tbsp ricotta
  • 1 celery stick, sliced
  • 3 radishes, sliced
  • 2 small tomatoes, quartered
  • 1 tbsp pumpkin and sunflower seeds
  • salt and pepper
  • drizzle of olive oil

Ingredients

  • 1 sweet potato
  • 1 tbsp ricotta
  • 1 celery stick, sliced
  • 3 radishes, sliced
  • 2 small tomatoes, quartered
  • 1 tbsp pumpkin and sunflower seeds
  • salt and pepper
  • drizzle of olive oil
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Method
  • Heat the oven to 200C/390F/Gas 6.
  • Scrub the potato well, dry it off and drizzle a little oil over the surface.
  • Bake in the oven for 30-40 minutes (depending on the size of the potato), or until soft throughout. Remove the potato from the oven and set aside to cool.
  • Season the ricotta then chop the celery, radishes and tomatoes.
  • Toast the seeds in a dry frying pan until they start to pop.
  • When the potato is cool enough to handle, make a deep slit lengthways and prise open. Season inside the potato and carefully mash the flesh.
  • Add the ricotta on top, followed by the celery, radishes and tomatoes. Scatter the seeds and then season.

Credit: www.lovethecrunch.com

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