Jacket sweet potatoes 

 Sweet potatoes are the perfect nutrient dense complex carbs. They are rich source of fibre and contain more than your 100% of the recommended daily intake of Vitamin A (well it is actually an anti-oxidant called beta-carotene which converts to Vitamin A once consumed). Sweet potatoes are also rich in minerals like calcium, selenium, potassium and packed with Vitamin C. Make sure you eat the skin!

 Wash and scrub the whole sweet potato, pierce the skin several times with a fork. Place it on a piece of tin foil (or wrap it) and roast in the oven whole at 180 Celsius for about 30 minutes or until it is done. The skin should be slightly crisp and the pulp nice and soft.

Open the baked potato and fill with your choice of filling.

I have three recipe ideas below…

Greek style

 Used a leftover quinoa salad: mix cooked quinoa grains, chopped spring onions, sliced radish for crunch, halved cherry tomatoes and pieces of feta. You can flavour it with dried mint (and substitute the radish with cucumber – I am allergic to cucumber )

Mexican style

 Mix tinned beans with tomato paste and chipotle paste, add half an avocado (sliced or chopped), sliced red cabbage dressed with red wine vinegar, smoked chili pepper and fresh coriander, a spoonful crème fraiche and a squeeze of lime.

Indian flavours

 Wilt some spinach, add tinned chickpeas and either curry paste or spice like Garam Masala, turmeric, coriander, cumin. Serve with a spoonful of plain yoghurt, turmeric and nigella seeds.