1. 6 small sweet potatoes (about 1kg)
2. 1-2 tsp olive oil
3. 4 tbsp chia and flax seed sprinkles
4. 1 tsp smoked paprika
1. Preheat the oven to gas 6, 200°C, fan 180°C. Brush the potatoes with the oil, put on a baking tray and roast for 45-50 mins until soft. Remove and leave to cool completely, then use your hands to peel off the skin, keeping the potato whole. Discard the skin.
2. On a plate, mix the seeds with the paprika and some seasoning. Roll each potato in the mix to coat, return to the baking tray and roast for 10-15 mins until crispy. Set aside.
Once coated, wrap each potato in double clingfilm or freezer zip bags. Freeze for up to 1 month. Defrost overnight; roast as per step 2.
Calories 180 (9%)
Fat 4g (6%)
Saturates 1g (3%)
Sugars 9g (10%)
Salt 0.3g (10%) based on 6 servings.