Loaded Sweet Potatoes with Crisp 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 dish truly special is how they transform simple, affordable ingredients into a filling and satisfying meal. The potatoes turn fluffy on the inside while crisping up on the outside, and the crunch of the fennel slaw adds a refreshing pop of colour and 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 like to add mount-puckering amounts of vinegar to my dressing, but feel free to play around with the quantities according to taste.
Whether you're meal prepping for busy weekdays, looking for a nutritious lunch option, or looking for a dish to switch up your dinner, these loaded sweet potatoes will become your go to. The recipe is naturally gluten-free, can easily be made vegan, and packs an impressive nutritional punch with fibre, vitamins, and antioxidants.
Best of all, this versatile dish can be customised endlessly with your favourite toppings—try adding avocado, crunchy pepitas, or shredded chicken for added protein.
Find more information about storage, assembly and other suggestions in the recipe notes.
Ingredients
4 large sweet potatoes
Nuetral/ olive oil, for brushing
1 bulb fennel or half a green cabbage
1 green apple
Handful of fresh coriander, parsley and chives (with the stems)
2-3 garlic cloves
1 tsp. ground cumin
1 jalapeño (deseed if desired)
2-3 heaped tbsps. tahini
Drizzle of honey
Splash of apple cider vinegar (according to taste)
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.
Blend herbs, garlic, cumin, vinegar, tahini, jalapeño, honey, olive oil and salt to make a thick dressing. Add a splash of water to adjust the consistency as desired.
Finely chop the fennel (or cabbage) and toss in with thinly sliced green apple.
Pour in half the 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 -
Mujadara - One Pot Lentils & Rice
Sizzling Spiced Roasted Pumpkin
20 Minute Thai Curry Soup
