Donal Skehan's Super Seed-Stuffed Roast Sweet Potato Recipe

Donal Skehan’s Super Seed-Stuffed Roast Sweet Potato Recipe

Sweet potatoes are a kitchen staple, but that doesn’t mean you can’t discover a few new ways to cook with them. Especially when Donal Skehan is around.

If you’re in a sweet potato rut then check out Donal Skehan’s super seed-stuffed roast sweet potato recipe.

You will need:

4 large sweet potatoes (about 500g)

1½ tbs rapeseed oil

200g kale, leaves torn from the stem

1 garlic clove, finely minced

½ tsp chili flakes

1 tbs pumpkin or sunflower seeds, toasted

Small handful of alfalfa sprouts (about 50g)

200g chickpeas

Sea salt and freshly ground black pepper

8 tbs natural probiotic yoghurt

1 tbs sriracha sauce


  1. Preheat the oven to 200 degrees/Gas Mark 6. Place the potatoes on a baking tray and drizzle with a tablespoon of rapeseed oil. Bake in the oven for 45 minutes, or until tender when pierced with a fork.
  2. Meanwhile, heat the remaining rapeseed oil in a large frying pan over a medium-high heat. Add the kale and fry for three to four minutes, until wilted and tender.
  3. Mix the yogurt and sriracha sauce together and set aside.
  4. Stir through the garlic and chilli flakes, and season. Slice open the baked sweet potatoes. Top with the kale, a dollop of the yogurt mix, a sprinkle of seeds, chickpeas and some alfalfa sprouts.

READ MORE: The Food Medic’s chocolate sweet potato pudding recipe