Sweet potato jackets with pomegranate & celeriac slaw

Line up three of your 5-a-day at lunchtime with this vibrant vegetarian dish. It's low-calorie too, while beta-carotene and vitamin C help to keep skin healthy

  • Prep:5 mins
    Cook:40 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 482
  • fat 18g
  • saturates 4g
  • carbs 60g
  • sugars 40g
  • fibre 15g
  • protein 13g
  • salt 0.7g


  • 2 sweet potatoes (about 195g each)
  • 90g pomegranate seeds
  • 8 walnut halves, broken
  • small handful coriander, chopped
  • 120g pot bio yogurt
  • 1 small red onion, halved and thinly sliced
  • 160g peeled celeriac, thinly sliced into matchsticks
  • 2 celery sticks, chopped
  • 1 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • 2 tsp balsamic vinegar
  • ½ - 1 tsp English mustard powder (optional)
  • 2 tbsp chopped parsley


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  1. Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.

  2. Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.

  3. Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.

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