Baked sweet potatoes
Waitrose and Partners

Baked sweet potatoes

This midweek supper is packed with vibrant veggies. Add some cubed tofu to dial up the protein.

Healthy3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

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Ingredients

  • 4 medium sweet potatoes
  • 150g Essential Frozen Edamame Beans
  • 80g Président Spreadable Slightly Salted
  • 2 tbsp soy sauce
  • 2 tbsp white miso paste
  • 1 Essential Pointed Spring Cabbage
  • 2 tsp Essential Vegetable Oil
  • 200g sugar snap peas
  • 280g pack The Tofoo Co Naked Tofu, cubed (optional)
  • 4 Essential Salad Onions, finely sliced

Method

  1. Preheat the oven to 200ºC, gas mark 6, and arrange 2 shelves in the oven. Pierce the sweet potatoes all over with a fork and put on a baking tray. Roast on the top shelf for 25 minutes. Meanwhile, put the edamame beans in a pan of boiling water; cook for 2 minutes then drain and set aside.

  2. In a mixing bowl, use a small whisk to beat together the spread, soy sauce and miso with a good grinding of black pepper; set aside. Trim the base of the cabbage, then cut lengthways into 8 thin wedges. Arrange the wedges in a roasting tin and toss with the oil.

  3. After 25 minutes, turn the potatoes and put on the lower shelf. Put the cabbage on the top shelf and roast for 15 minutes, then add the drained edamame, sugar snap peas and tofu, if using. Toss with the buttery mixture and roast everything for a final 5 minutes. Split open the potatoes and fill with the vegetables and the buttery juices. Sprinkle with the salad onions to finish.

Cook’s tip

Sweet potatoes

In a hurry? Microwave pierced sweet potatoes on high for 5 minutes, then roast in the oven for 25 minutes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,154kJ/ 515kcals

Fat

25g

Saturated Fat

11g

Carbohydrates

51g

Sugars

17g

Fibre

5g

Protein

19g

Salt

2.5g

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