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Quick baked sweet potato with salad

Updated: Jun 30, 2020

Made in under 10 minutes...


Serves one

  • 250-300g sweet potato (if you only have large ones, cut a suitable chunk)

  • 1/3 cup shredded chicken (or tuna can)

  • 1/3 cup grated carrot

  • 1/4 cup grated cucumber

  • 1/4 cup of grated cheese

  • Handful of rocket

  • 4 cherry tomatoes, chopped

  • Salt and pepper

Option if you have spare (not essential)

  • Tablespoon of red onion

  • 1/4 red capsicum

  • Sauce can also be added into recipe our sour cream to top it off!


  • Slice of a small amount of each potato end (2cm each side). Using a fork, carefully poke holes all around the sweet potato. As the potato is still raw, be cautious to hold careful and not stab your hand!

  • Place on a small plate and place in microwave for 3 minutes.

  • During this wait, turn on top grill of oven and prep any salad ingredients.

  • With tongs, careful turn potato over and microwave again for 3 minutes.

  • Slice down the middle lengthways to open up potato for filling.

  • By this stage potato should be easy to slice open. If this is difficult, microwave for a further minutes.

  • If plate used in microwave is oven proof use same plate, if not place into oven proof dish.

  • Add chicken and cheese.

  • Option here to add any of your favourite sauce if you prefer.

  • Place in oven and monitor closely. Cheese should brown quickly (approximately 5 minutes).

  • Remove once cheese is brown.

  • Place into a fresh bowl, season and dress with salad.

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