Baked Sweet Potato with Pineapple Salsa & Vegan Mayo

Serves 1


Ingredients :

  • 2 sweet potatoes
  • 2 babygem lettuce leaves
  • Handful of fresh coriander leaves


  • 1/2 fresh pineapple, cubed
  • 1/2 tsp chilli flakes (or as much as you dare!)
  • Handful of chopped cucumber
  • Handful of chopped cherry tomatoes
  • Handful of chopped spring onion
  • Juice and zest of one lime
  • Pinch salt & pepper
  • 1/2 tsp coconut sugar
  • 1 garlic clove, crushed

Vegan Mayo:

  • 1 cup of rapeseed oil (preferably good quality, unrefined, cold pressed)
  • 1/2 cup unsweetened soy milk (preferably non gmo and organic)
  • 2 tsp apple cider vinegar
  • Salt to taste
  • 1 tsp Dijon mustard (optional)
  • 1 garlic clove, crushed (optional)


  • Bake potatoes in the oven until cooked (depends on size but usually a little over an hour)
  • Make salsa :

– Caramelise the pineapple in a frying pan. Preferably without oil but can use a small                 amount of coconut or extra virgin olive oil if desired

– Add caramelised pineapple to a bowl and mix with all other salsa ingredients

– Taste and adjust seasoning if necessary

  • Make vegan Mayo :

– Put all ingredients except the oil in a food processor

– Turn onto low, and slowly drizzle in the oil

– Continue to whizz until emulsified

– Taste and adjust seasoning if necessary

  • Remove skins from the baked potatoes, season them with a little salt and serve with the baby gem lettuce, salsa and Mayo

Feel free to tag me on Instagram (@purely_vic), I would love to know how you found the recipe or if you made any variations.

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