A simple mid-week (or even weekend meal), a baked sweet potato provides a great source of slow release energy. Topped with light and creamy ricotta, crunchy vegetables and seeds, this is a most healthy and satisfying meal for one. A great solution to solo dining especially when the cold winds do blow (and we might get more snow!) ….
RICOTTA, CELERY AND RADISH SWEET JACKET POTATO
A simple mid-week meal, a baked sweet potato provides a great source of slow release energy. Topped with light and creamy ricotta, crunchy vegetables and seeds, this is a most healthy and satisfying meal for one.
1 small sweet potato
low-fat cooking spray or mist
1 tbsp ricotta
salt and freshly ground black pepper
½ stick/stalk celery, sliced
3 radishes, sliced
2 cherry tomatoes, quartered
1 tsp pumpkin or sunflowers seeds, toasted if liked
- Preheat the oven to 200C/400F/gas 6. Scrub the potato, prick in a couple of places and spritz lightly with low-fat cooking spray or mist.
- Bake in the oven for 30-40 minutes (depending upon the size) until tender. Remove and allow to cool slightly.
- Meanwhile season the ricotta with salt and pepper to taste.
- Make a deep slit lengthways along the potato, open out and carefully mash the potato flesh with a fork. Top with the ricotta, celery, radishes, tomatoes and seeds to serve.
WLS PORTION: ¾-1
V suitable for Vegetarians
CALORIES PER PORTION: 215
Image courtesy of Love Celery & Radish