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

• 4 large sweet potatoes
• Neutral oil or olive oil, for brushing

For the crisp fennel slaw

• 1 bulb fennel (or ½ a green cabbage)
• 1 green apple
• Handful of fresh coriander, parsley, and chives (including stems)
• 2–3 garlic cloves
• 1 tsp ground cumin
• 1 jalapeño (halve if you prefer less heat)
• 2–3 heaped tbsp tahini
• Drizzle of honey
• Splash of apple cider vinegar (adjust to taste)
• 2 tbsp Pukara Estate Extra Virgin Olive Oil + more to drizzle
• Flaky salt and chopped chives, to serve

Method

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