Baked sweet potato

Sweet potatoes can be baked in their skins, speared with a skewer, then eaten with fat-free natural yogurt, chopped chillies and coriander. Or they can be cut into wedges and then dusted with aromatic spices, as in the recipe below

  • PREP
    5 minutes
  • COOK
    30-45 minutes


  • 1 x 170g sweet potato
  • 1 level tbsp fat-free natural yogurt
  • Juice of ½ lemon
  • 1 garlic clove, crushed
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • Good pinch of chilli powder
  • Pinch of turmeric
  • Low-calorie cooking spray
  • Coarsely ground sea salt
  • 1 tbsp chopped fresh coriander


  1. Preheat your oven to 200°C/180°C fan/gas 6. Peel the potato and cut lengthways into 6-8 wedges. Mix the yogurt, lemon juice, garlic and ground spices to a smooth paste and brush over the sweet potato wedges.
  2. Spray a roasting pan lightly with low-calorie cooking spray and place the coated sweet potato wedges in the pan.
  3. Bake in the oven for 30-45 minutes, until crisp and golden outside and tender inside. Grind some sea salt over the top and serve sprinkled with the coriander. Alternatively, grill them in a ridged grill pan.

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