Loaded Sweet Potatoes with Fennel Slaw
Preparation time: 60-90 minutes | Serves: 4 people
I can’t get enough of this recipe and find myself making it whenever I find particularly large sweet potatoes in the grocery store.
What makes this dish truly special is how it transforms simple, budget-friendly ingredients into a filling and satisfying healthy meal. The sweet potatoes become perfectly fluffy inside while developing a crispy exterior, and the crunch of the fresh fennel slaw adds a refreshing pop of colour and bright flavour.
Why you should make this recipe -
This is a great exercise in balancing flavours and textures, where the soft, lingering sweetness of the potatoes are combined with a spicy, sour slaw. I toss the slaw with my creamy Green Goddess dressing - it’s so zingy and creamy!
Whether you're meal prepping for busy weekdays, searching for a nutritious lunch recipe, or want a healthy dinner option that requires minimal prep, these loaded sweet potatoes with fennel slaw will become your new go-to meal.
This recipe is great for special diets -
This versatile sweet potato recipe is naturally gluten-free, and easily adapts to vegan requirements, delivering an impressive, nutritional dish packed with fibre, vitamins, and antioxidants.
Best of all, you can customise this loaded sweet potato recipe endlessly with your favourite toppings. Try adding creamy avocado, crunchy pepitas, or lean shredded chicken for extra protein.
Find more tips about storage, assembly and other suggestions in the recipe notes.
Ingredients
4 large sweet potatoes
Olive oil, for brushing
1 bulb fennel or half a green cabbage
1 green apple
2 tbsps. Pukara Estate extra virgin olive oil + more to drizzle
Flaky salt (I love Pukara Estate’s smoked salt) and chopped chives, to serve
Method
Preheat oven/air fryer to 180°C. Fork-prick potatoes, rub with oil and salt, wrap in foil and bake 45-60 mins.
Remove foil, increase temperature to 200°C and bake uncovered 20 mins until crispy outside, soft inside.
Finely chop the fennel (or cabbage) and toss in with thinly sliced green apple.
Pour in half the Green Goddess dressing and toss to combine.
Slice the potato down the middle, use tongs or a fork and spoon to load up with the salad.
Drizzle with remaining dressing (it doubles up as a sauce!), olive oil, salt and fresh chives.
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Swaps, Serves & Storage
1. Can I use regular potatoes for this recipe?
You can use regular potatoes instead of sweet potatoes for this recipe. The sweet potatoes do balance the zesty salad, so I would recommend adding a touch more honey to the dressing to balance it out.
2. Can I meal prep this dish or make it ahead of time?
I would recommend making the individual components ahead of time and reheating the potatoes + assembling the salad when you are ready to eat. This loaded sweet potato recipe is also great for work lunches and packs your daily dose of healthy garbs and greens.
3. How long can I store the potato and salad for?
The potatoes will last in the fridge for up to 4 days and salad for 3. The vinegar in the dressing keeps it fresh for up to a week, however it may oxidise slightly. Give it a big stir before using.
4. Is this recipe vegetarian or vegan? Can I add any protein to it?
This recipe is 100% vegan! You can add shredded chicken to the salad for extra protein.
Check out my other veggie friendly recipes -
