Special Diet

  • 4 large sweet potatoes, about 275 g (9 oz) each
  • 2 tablespoons olive oil
  • 100 g (3½ oz) Emmental or Cheddar cheese, grated
  • salt
  • 4 large tomatoes
  • 1 small red onion, finely chopped
  • 2 celery sticks, finely chopped
  • handful of coriander, chopped
  • 4 tablespoons lime juice
  • 4 teaspoons caster sugar

Scrub the potatoes and put them in a small roasting tin. Prick with a fork, drizzle with the oil and sprinkle with a little salt. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes until tender.

Make the salsa, meanwhile. Finely chop the tomatoes and mix with the onion, celery, coriander, lime juice and sugar in a bowl.

Halve the potatoes and fluff up the flesh with a fork. Sprinkle with the cheese and top with the salsa. Serve with a green salad.

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