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Sweet Potato Mishmash

Sweet Potato Mishmash

"A fresh twist on the humble sweet potato, amazing served with roasted tomatoes and salad. A summer favourite!" 

  • 1 sweet potato
  • 40g fresh goats cheese
  • 1 fresh red chilli 
  • handful parsley leaves
  • extra virgin olive oil
  • balsamic vinegar
  • coconut oil
  • pine nuts 
  1. Preheat oven at 180c/350c/Gas4 for 20 minutes.
  2. Whilst it is heating up, finely chop and deseed the chilli.
  3. Tear the parsley leaves up and then finely chop.
  4. Chop sweet potato in half and place on a baking tray.
  5. Cover sparingly with 2-3 tsp of coconut oil and place in oven for 25-30 minutes.
  6. Once potatoes are cooked place on a chopping board cover in chopped parsley, chilli, goats cheese and pine nuts and pour 2 large tbsp of olive oil over.
  7. Using a large kitchen knife chop up potato mix from all angles until mixed together. 
  8. Dress with balsamic vinegar. 
  9. Serve and enjoy.



Gluten Free: Yes

Dairy Free: Yes

Vegan: No

Vegetarian: Yes

Recipe Serves: 1 person

Difficulty: Easy

Time: 60 mins

Calories: 541

Carbs: 44g

Sugar: 17g

Fat: 38g

Saturates: 20g

Protein: 13g

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