Baked Sweet Potato with Pickled Slaw

Ingredients

• 1 large sweet potato, cut into 2 x 200g circles
• 1 cup (50g) finely sliced or shredded wombok/Chinese cabbage
• ¼ red capsicum, finely sliced
• 1 spring onion, finely sliced
• 50g fresh pineapple, cut into chunks then finely sliced
• Cooking spray
• *Dressing:
• 1 tbsp. apple cider vinegar
• 1 tbsp. mirin or rice wine vinegar
• 1 tsp. brown sugar

Method

1. 1Preheat oven to 200C on fan bake. Peel your circles of sweet potato and place on a baking tray lined with baking paper. Spray with cooking spray all over the potato and bake for 30 minutes.
2. 2Meanwhile place your cabbage, capsicum, spring onion and pineapple into a mixing bowl and season with pepper. Mix dressing ingredients and drizzle over slaw, mix well and place into fridge until potato is ready.
3. 3Take out potato when cooked and season with salt and pepper. Place onto a plate and slaw on top. You can add a dollop of Greek yoghurt if you like.