Baked Sweet potato and coleslaw
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Baked potatoes needed take a super long time as you can prep them in the microwave before roasting them.
This recipe is a lunchtime favourite of mine, and the coleslaw can be made ahead of time. This recipe uses my homemade mayonnaise which can be kept in the fridge for up to a week in an air tight jar.
Sweet potato and fruity coleslaw
A super simple and helthy lunch that can be prepared ahead of time. It will also be super easy to put in your lunchbox to go.
Equipment
- immersion blender jug.
- Immersion Blender
- Oven
- Baking Tray
- Microwave
- Chef Knife
- Chopping Board
- Non slip mat
- Grater
- Vegetable peeler
- Large bowl
- Small bowl
Ingredients
Fruity coleslaw
- ¼ white cabbage
- ¼ red cabbage
- 1 carrot
- ¼ red onion
- 1 slice pineapple
- 25 g golden sultanas
Fresh Mayonnaise
- 120 ml sunflower oil or another mild flavour oil like coconut
- 1 large egg
- 1 tbsp lemon juice or vinegar
- ½ tsp sugar
- 1 tsp dijion mustard
- 1 peeled garlic clove optional
- salt and pepper to taste
Potatoes
- 6 sweet potatoes
Instructions
- Preheat the oven at 180°c
- Assemble your equipment.
- Pepere your ingredients.
Baking your sweet potatoes.
- Wash and dry the potatoes.
- Remove any blemishes and cut in halves
- Cook the potatoes on a high heat for 3 – 4 mins in the microwave in a covered dish.Make sure the dish is microwave safe.
- Place the hot poataoes on a baking tray.
- Season with salt and pepper, then drizzle with olive oil.
- Bake in the oven for around 30 mins at 180°c. – to test that they are done use a fork to pierce the potatoes, they should be soft.
Mayonnaise
- Add the mustard, sugar, lemon juice, mustard, salt and pepper into your immersion blender jug.
- Slice the garlic thinly and add that also to the immersion blender jug.
- Crack the egg into the jug.
- Gently pour over the oil.ALWAYS ADD THE OIL AS THE LAST INGREDIENT ON TOP OF THE EGG.
- Place the immersion blender over the egg yolk and switch on.
- Keep holding the blender until you can see ribbons of mayonnaise coming up.
- Very slowly bring the blender up and down in the mixture until all the oil has been incorporated. you should now have lovely thick mayonnaise.
- Put in a jar and chill in the fridge.
Coleslaw
- Peel and grate the carrot. Add to the large bowl.
- Cut the top of the onion then remove the skin of the onion. Slice thinly. Add to the bowl.
- Slice the cabbages thinly, use your knofe to cross chop them until they are finely chopped. Add to the bowl.
- Remove the skin from the pineapple and cut into small chunks.
- Add the sultanas to the bowl.
- Add the mayonnaise to the vegetables and mix thoroughly. You can add as much or as little of hte mayonnaise as you prefer.
Finishing
- Take out the sweet potatoes from the oven and divide them equally among your plates.
- Divide the coleslaw between the plates. Serve and enjoy.
Notes
Another idea with this dish:
Leave out the fruit and add 35g of grated cheddar cheese. Yummy cheesy coleslaw 😀
Tried this recipe?Let us know how it was!
Please watch the video to see this recipe in action.
and now how to make the mayonnaise.
Use these 2 recipes in this dish: