Loaded Baked Sweet Potatoes with Crisp Fennel Slaw

Loaded Baked Sweet Potatoes with Crisp Fennel Slaw

Preparation time: 60–90 minutes | Serves: 4

I can’t get enough of this recipe and find myself making it whenever I find particularly large sweet potatoes at the grocery store.

This dish is all about balancing flavours and textures — the soft, caramelised sweetness of roasted sweet potatoes paired with a spicy, zesty slaw. I tend to add generous amounts of vinegar to my dressing for that perfect tang, but feel free to adjust it to suit your taste.

This vegan-friendly recipe is also great for meal prep. Check the recipe notes for tips on storage, assembly, and variations.

Ingredients

For the baked sweet potatoes
For the crisp fennel slaw

Method

  1. Preheat oven or air fryer to 180°C. Prick sweet potatoes with a fork, rub with oil and salt, wrap in foil and bake 45–60 minutes (depending on size).
  2. Remove foil and increase heat to 200°C. Bake uncovered for the last 20 minutes until skin is crisp and inside is soft.
  3. While potatoes bake, wash herbs then blend with garlic, cumin, vinegar, tahini, jalapeño, honey, olive oil and salt to taste. Dressing should be thick and saucy — add a splash of water if needed.
  4. Finely chop fennel (or shave cabbage thinly) and thinly slice green apple. Toss together in a bowl.
  5. Pour in half the dressing and toss to combine.
  6. Slice baked sweet potatoes down the middle, then load up with the slaw.
  7. Drizzle with remaining dressing (it doubles as a sauce), extra olive oil, flaky salt and fresh chives.
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