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Slow Baked Sweet Potato with DIY Toppings Recipe

This recipe is rated 4.2 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Oil-free option

Freshly Picked

Easy peasy

Comfort food

Lazy dinners

Main meals

Snacks
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Slow-baked sweet potato halves topped with fresh basil, pink peppercorns, and lemon on a light blue plate—great for plant-based toppings.
A baked sweet potato split open, topped with fresh basil leaves and sprinkled with cracked pepper and sea salt on a white plate.

It doesn’t get much simpler than this, folks: you can use these exact toppings as per Simon’s recommendation, or mix it up based on what you’ve got on hand. It’s a pick-your-own-adventure style dinner!

You will need

Serves 2

  • 1 large sweet potato

Toppings

  • Salt
  • 1 teaspoon crushed pink peppercorns
  • 1/4 red onion, finely diced
  • Vegan cheddar cheese
  • Cashew cream cheese
  • Olives, roughly cut
  • Roasted red peppers, sliced into strips
  • Pickled radish and carrots
  • Fresh basil leaves

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Directions

5 mins to prep

2 hours to bake

  1. Step 1

    Preheat oven to 220°C.

  2. Step 2

    Bake the sweet potato in the oven for about 2 hours. (If you’re using a smaller or mid-sized potato, check on it after an hour or so to ensure it doesn’t burn. It’s finished when a fork easily slides into the center)

  3. Step 3

    Slice your sweet potato down the middle, lengthwise, being extra careful as it will be steaming hot!

  4. Step 4

    Season with salt and pink peppercorns, and serve with your favourite toppings :)

Variation

Some other great toppings include roasted chickpeas, chopped walnuts or toasted pepitas.

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