Baked Sweet Potatoes with Cheese and Salsa

I love sweet potatoes. They taste lovely and are super healthy too, packed with vitamins A and C, fibre, and antioxidants. They are also very filling and cheap. There are about 400 different varieties of the sweet potato, ranging from almost white through cream, yellow, orange, and pink to a very deep purple. The white and yellow-orange flesh are most common and these are often called Yams. The shape of the sweet potato can range from being like a potato, being short and rounded to longer, tube like potatoes with pointy ends. The salsa used is also packed with antioxidants and vitamin C so all in all you are getting your recommended daily allowance of vitamin C! The lycopene in tomatoes is also a very strong cancer fighter!

A lovely light meal or lunch

This recipe is:

  • Egg free
  • Gluten free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free
  • Vegan

Baked Sweet Potatoes with Cheese and Salsa

Serves 2


  • 2 x 275 grams (2 x 9¾ oz) sweet potatoes, washed
  • 50 grams (1¾ oz) low fat cheese (low fat mozzarella or Gouda), grated
  • 1 small onion (red), chopped finely and soaked for 30 minutes
  • 2 large tomatoes, chopped fairly finely
  • 1 celery stalk, chopped fairly finely
  • Handful fresh coriander leaves (optional), chopped fairly finely
  • 2 tablespoons lime juice
  • 2 teaspoons agave nectar
  • Pinch of salt (Himalaya or sea salt)


  1. Wash the 2 sweet potatoes and pierce them all over the place with a fork.
  2. Grate the 50 grams cheese.
  3. Place baking parchment on the baking tray.
  4. Transfer the potatoes to the baking parchment.
  5. Bake at Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 45-50 minutes.
  6. Whilst the potatoes are baking, prepare the salsa.
  7. Peel the onion and chop finely. Place in a small bowl, fill with water and allow to sit for 30 minutes. Drain and set aside.
  8. Chop the handful fresh coriander leaves, 2 tomatoes and celery stalk fairly finely. Transfer to a medium bowl and add the drained onion, 2 teaspoons agave nectar and 2 tablespoons lime juice. Set the salsa aside.
  9. Remove the baked potatoes from oven after 45-50 minutes (leave the oven on). Try piercing the potatoes in the middle with a small, sharp knife. You should feel just a little resistance as it should not be too mushy (and not too hard either). Allow the potatoes to cool for 5 minutes.
  10. Slice the potatoes in halves, lengthwise. Use a fork to "mash" the potato flesh a little (be careful not to pierce the skin). You can also scoop out the flesh, mash it and return it to the potatoes. Just be careful not to break the skin.
  11. Repeat with the other potato halves.
  12. Return the potatoes to the baking tray and divide the grated cheese between the potatoes.
  13. Bake for 10 minutes (same temperature) or until the cheese is melted.
  14. Remove from the oven, add a pinch of salt and serve immediately.
  15. Serve with the salsa.


  • If you are vegan or lactose intolerant you can use vegan cheese in place of the mozzarella or Gouda.
  • Use the best available tomatoes (preferably organic).