Tag Archives: Baked

Baked & Bolognese Stuffed Sweet Potatoes

If on looking at the picture of this recipe in the header, and thinking “Hey shouldn’t this be more of a winter type of post?” you would be entirely correct. However other residents of Scotland will be aware of the fact we seem to be missing something this year, and that something is Summer.  So if my recipes seem strangely un-seasonal, please be aware it’s actually still quite cold and wet where I’m from- I’m literally sitting typing this out with a mug of hot coffee, while wrapped in my thick knitted cardigan. Hopefully when the weather heats up I can post my summer ideas- if not then there’s always next summer (er… fingers crossed, right guys? Haha)! Anyway, onto this recipe.

I originally wanted to post a slightly different version of this recipe -using a different vegetable other than sweet potato (yes I’m keeping it a secret!) – as it used to be a recipe my Granny would make for us, and it was one of my favourites. However it proved extremely difficult to source the ingredients needed, so I settled for sweet potatoes instead. If you try it I hope you enjoy it, because this has actually turned into one of my favourite recipes I’ve posted. It’s also worth noting that the Bolognese part is for TWO servings, as it’s the sort of thing that is a total hassle to make 1 serving of- and anyway, who doesn’t want to have some home-made leftovers ready for your lunch the next day!

To make it you will need:


1x Large/ Medium Sweet Potato  (The Bolognese makes two servings, so increase your sweet potatoes accordingly)

For the Bolognese:

250-270g of Lean Mince (basically whatever you would think is enough for 2 people)

½ of an Onion

2 good sized cloves of Garlic

1 can of chopped tomatoes (I used Napolina)

1 teaspoon Marmite (this is optional but I love it.. seriously just try it!)

Fresh Basil

Extra Virgin Olive Oil (or oil of choice)

Salt and Pepper to season


I know what your thinking- Marmite in a Bolognese? Yes I know. I know it isn’t traditional (It’s also worth noting that this isn’t a traditional Bolognese as a whole)-but I like it, it tastes good, and this is my blog so I’m posting it! I even eat Marmite straight out the jar like Nutella sometimes. That’s how much I love it. Right, now I’ve got that out the way, the first step is to put your oven on for the sweet potato- at roughly 180-200c depending on your oven and it’s cooking times. I put mine on at 180, and it took 45 minutes exactly. Once the oven is preheated, pop in your sweet potato and get to chopping the onion and garlic.

I realise that looking at some of my previous recipes, everyone is probably fed up of “chopping pictures” so I spared everyone from having to look at more chopped onion and garlic. Once chopped, get your frying pan, pour in your Oil of choice (I didn’t use much, just about 3 teaspoons) and on a low heat, add in the onion and garlic. The heat should be low so you don’t cremate the ingredients. After a couple of minutes, add in the mince- still on a low heat. Once it has been part cooked, add in your can of tomatoes, give it a good stir, and leave it to simmer on the lowest heat you have.


Keep an eye on your time, making sure you don’t burn the sweet potato. It’s hard to give exact times as the size of the sweet potato makes cooking times vary quite a bit. The more you eat them the better you get at guessing the time! After the sauce has been simmering a bit, add in your Marmite and some cracked black pepper. Yes, I couldn’t resist a “Marmite action shot”.


Leave again to simmer. When the sweet potato is almost done, get your Basil and take approx. 3 stalks, picking off the leaves. Tear up the leaves and scatter into the pan, mixing through evenly. Take out your sweet potato, cut lengthways, and stuff with the Bolognese mixture. Add some salt if you like- although the Marmite usually provides the saltiness, so it is a matter of personal taste. You can serve with whatever you like, I find that the sweet potato is filling in itself, so I had it with a nice simple side salad.




Baked Sweet Potato Chips

This is hardly a new idea, and is very simple, but this is how I do my take on healthy sweet potato chips. These are baked and not fried. This is a great way of getting in your veg for the day, without dreading the idea of eating some soggy bland mush. I find getting my fruit and veg for the day one of the hardest parts of healthy eating- getting in my protein is no problem- but veg is a work in progress!

So for this recipe the quantities used are for one person- it’s very easy to increase if more people will be eating, or if, like me, you’re quite greedy! This is for a portion as a side dish, or a larger snack size. You will need:


-1 x Large Sweet Potato/or 2 smaller ones

-Sea Salt

-Coarse ground black pepper

-Oil of choice (I like extra virgin olive for this)

-Smoked Paprika

So first of all you simply cook the sweet potato in the oven- whole, unpeeled, as they are. I do mine at 180°c for approximately 40-45 minutes. Cooking times will vary, but this is a good guideline to start from. You can test to see if the potato is cooked by checking it’s soft with a skewer or fork.

Once cooked, leave to cool. Peeling the potato is next, and the skin should peel off with ease, as the cooking process loosens the skin from the flesh of the vegetable. Prepare your baking tray after this- I brush on an extremely light layer of olive oil onto my non-stick baking tray, as sweet potato seems to love sticking to the pan like super glue otherwise. You could also use baking paper- or one of those silicone baking sheets I should really buy for myself!

Slicing the sweet potato into chip-like shapes is the next part. Because it’s already cooked, this part is very easy and doesn’t require much effort. The only difficult part is trying to get the chips of equal shape and size. I will say that mine have been wildly different sizes and they’ve still tasted good, but consistency is best for cooking reasons.


Once sliced, space them out evenly on your baking tray. Brush on a thin coat of oil onto the chips to allow them to become crunchy when cooking. Cover the sweet potato with your sea salt, and add a sprinkling of smoked paprika for the earthy flavour.  Top with some coarse black pepper for some heat.


Put back into the oven (at the same temperature as before) and leave to cook & crisp for roughly ten minutes. It’s best to check the chips every 5 minutes, as again, sometimes the cooking time can vary- and the chips tend to burn fast if left too long!

Cover with your favourite sauce (I prefer BBQ) and enjoy!