How to make a loaded sweet potato with celery, radish and cherry tomatoes
For a simple midweek meal, a baked sweet potato provides a source of slow-release energy. Topped with light and creamy ricotta, crunchy veg and seeds, this is a deliciously healthy and satisfying meal
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Sweet potato topped with ricotta, celery and and radish
Serves 1
Prep time: 5 minutes
Cooking time: 30 minutes
1 sweet potato
drizzle of olive oil
1 tbsp ricotta
1 stick celery, sliced
3 radishes, sliced
2 small tomatoes, quartered
1 tbsp pumpkin and sunflower seeds
Heat the oven to 200C/180C fan. Scrub the potato well and wipe a little oil over the surface. Cook in the oven for 30-40 minutes (depending on the size of the potato), until soft all the way through.
Once cooked, take the potato out of the oven and set aside to cool a little. While the potato is cooling season the ricotta and slice the vegetables. Toast the seeds in a dry frying pan until they start to pop.
When the potato is cool enough to handle, make a deep slit lengthways and prise open. Season inside the potato and carefully mash the potato flesh. Dollop the ricotta on top then top with the vegetables, season again and scatter with seeds.
For more recipes, visit lovethecrunch.com
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments