Nutritive Information
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Energy: 236Kcals/987kJ
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Fat, total: 1.2g
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Saturated fat: 0.4g
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Protein: 5.3g
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Carbohydrate: 54.7g
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Sugar, total: 19.2g
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Fibre-NSP: 6.5g
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Sodium: 136mg
Ingredients
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900g/2lb sweet potatoes
For the dressing
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45ml/3 tbsp chopped
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fresh coriander
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Juice of 1 lime
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150ml/ ¼ pint cup natural yogurt
For the salad
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One red pepper, seeded, finely chopped three celery sticks, finely chopped ¼ red onion finely chopped one red chilli, finely chopped salt and freshly ground black pepper fresh coriander leaves, to garnish.
Instructions
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Preheat the oven to 200°C/400°F/ Gas 6. Wash and pierce the potatoes all over and bake in the oven for 40 minutes or until tender.
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Meanwhile, mix the dressing in gradients together in a bowl and season to taste. Chill while you prepare the remaining ingredients.
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In a large bowl mix together the red pepper, celery, onion and chilli.
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Remove the potatoes from the oven and, when cool enough to handle, peel them. Cut the potatoes and add them to the bowl. Drizzle the dressing over and toss carefully. Season again to taste and serve, garnished with fresh coriander.
