Jamie Oliver has a knack for taking simple ingredients and turning them into something colorful, vibrant, and deeply satisfying. His Baked Sweet Potatoes with Spiced Yogurt and Crunchy Veg Salad are exactly that kind of recipe: wholesome, budget-friendly, and packed with contrasting flavors — creamy, crunchy, sweet, tangy, and earthy all in one bite.
This is the kind of meal that feels both nourishing and exciting, whether you’re eating it as a hearty lunch, a light dinner, or a meal-prep staple.
Ingredients
For the potatoes
- 2 sweet potatoes (about 350g each)
- Olive oil
- Sea salt & black pepper
For the spiced yogurt
- ½ lemon (zest + juice)
- 80 grams fat-free natural yogurt
- 1 small pinch ground turmeric
- 1 small pinch ground cumin
For the grated veg salad
- 1 carrot
- 6 radishes
- 1 raw beetroot
- 1 small red onion
- 1 eating apple
- 1 tbsp extra virgin olive oil
For the crunchy seeds
- 2 tbsp pumpkin and sunflower seeds
- Optional: 1 tbsp maple syrup
To serve
- 35 grams rocket (arugula)
How to Make Jamie Oliver’s Baked Sweet Potatoes
- Preheat the oven to 180°C / 350°F / gas 4. Scrub the sweet potatoes clean, pat dry, and rub with a little olive oil, salt, and pepper. Place on a tray and roast for 40 minutes, or until completely tender.
Shortcut: Microwave for 10–12 minutes until soft, then crisp in the oven if desired. - Finely grate the lemon zest into a small bowl. Add the yogurt, turmeric, and cumin, and mix well. Let this sit at room temperature while you prepare the rest — the flavors bloom beautifully.
- Scrub the carrot, radishes, and beetroot. Peel the onion and core the apple. Using a food processor grating attachment (or a box grater), grate the vegetables in this order: carrot → radishes → red onion → apple → beetroot. This helps keep the colors bright and the texture balanced. Toss the grated veg with lemon juice, 1 tbsp extra virgin olive oil, and a good pinch of salt and pepper.
- A few minutes before serving, toast the pumpkin and sunflower seeds in a dry pan for 2 minutes until fragrant. If using maple syrup, add it now and let it bubble until slightly sticky. Pour the seeds onto greaseproof paper to cool — they’ll crisp up beautifully.
- Cut a cross in the top of each cooked sweet potato and gently squeeze it open. Fluff the inside with a fork. Top with a generous spoonful of spiced yogurt, a heap of the grated salad, and the crunchy seeds.
Scatter the rocket on top or on the side. Serve immediately.
What to Serve With It
This dish is a complete meal on its own, but pairs beautifully with:
- Grilled chicken or fish
- A bean salad
- Hummus and warm pita
- A simple green side soup
It’s also great as part of a vegetarian spread.
How to Store & Freeze
These loaded sweet potatoes hold up surprisingly well, but it’s best to store each component separately to keep everything fresh and crisp. Keep the potatoes whole or halved in an airtight container for up to 4 days in the fridge. They reheat wonderfully in the microwave or oven.
The veg salad stays bright and crunchy for 2 days, but you may notice the beetroot begins to tint everything — this is normal. As for the yogurt, it keeps for 3–4 days refrigerated.
However, only the baked sweet potatoes freeze well. Wrap tightly and freeze for up to 2 months; thaw in the fridge, then reheat until steaming. The yogurt, salad, and seeds should be made fresh.
FAQ
Can I swap the veggies?
Absolutely! Cabbage, fennel, kohlrabi, or cucumber all work well.
Can I make it vegan?
Yes — use coconut yogurt or soy yogurt, and drizzle tahini instead of dairy.
What if I don’t have turmeric/cumin?
The yogurt still works plain; just squeeze in extra lemon or add garlic.
Can I meal-prep this?
Yes! Keep everything separate and assemble just before eating.
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