Oven-baked sweet potatoes

Based on 21 ratings

“We make this recipe every 2 – 3 weeks, and also for dinner parties—everyone gets a sweet potato, you put all the toppings on the table, and people make their own.”

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
sweet potatoes
225 g red cabbage
green onions
avocado
1½ lemons (juice, divided)
60 g cilantro
½ red chili pepper
3 tbsp tahini
6 tbsp water
2 cloves garlic
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife
  • citrus press
  • whisk
  • small bowl

Nutrition per serving

Cal
561
Protein
14 g
Fat
29 g
Carb
59 g
  • Step 1/4

    Preheat oven to 200°C/400°F. Place sweet potatoes in a baking tray and pierce skin approx. 8 times with a fork. Transfer to oven and bake for approx. 35 min.
    • sweet potatoes
    • baking sheet
    • oven

    Preheat oven to 200°C/400°F. Place sweet potatoes in a baking tray and pierce skin approx. 8 times with a fork. Transfer to oven and bake for approx. 35 min.

  • Step 2/4

    In the meantime, thinly slice red cabbage and green onions. Remove pit and peel avocado, cut into bite-sized cubes, and drizzle with some of the lemon juice. Chop cilantro and finely slice red chili pepper. Set aside.
    • 225 g red cabbage
    • green onions
    • avocado
    • ½ lemon (juice)
    • 60 g cilantro
    • ½ red chili pepper
    • cutting board
    • knife

    In the meantime, thinly slice red cabbage and green onions. Remove pit and peel avocado, cut into bite-sized cubes, and drizzle with some of the lemon juice. Chop cilantro and finely slice red chili pepper. Set aside.

  • Step 3/4

    For the sauce, juice remaining lemon and crush garlic. In a small bowl, combine tahini, water, lemon juice, and garlic and whisk until smooth. Season to taste with salt and pepper. Remove potatoes from oven and make a slit in the top of each. Transfer back to oven and bake for another 5 min.
    • lemon (juice)
    • 2 cloves garlic
    • 3 tbsp tahini
    • 6 tbsp water
    • salt
    • pepper
    • oven
    • citrus press
    • whisk
    • small bowl

    For the sauce, juice remaining lemon and crush garlic. In a small bowl, combine tahini, water, lemon juice, and garlic and whisk until smooth. Season to taste with salt and pepper. Remove potatoes from oven and make a slit in the top of each. Transfer back to oven and bake for another 5 min.

  • Step 4/4

    Remove potatoes from oven and top each with red cabbage, green onions, avocado, cilantro, and chili pepper. Drizzle with tahini-citrus sauce and enjoy!

    Remove potatoes from oven and top each with red cabbage, green onions, avocado, cilantro, and chili pepper. Drizzle with tahini-citrus sauce and enjoy!