If any of your New Year resolutions include losing weight, eating healthier, or becoming a vegetarian, then Jamie Oliver's baked sweet potato recipe ticks all the boxes.

Replacing white potatoes with sweet potatoes means you're eating a vitamin-C-rich superfood.

Not only that, the humble root vegetable is rich in beta carotene, which has anti-inflammatory and antioxidant properties.

When the sweet potato is combined with a crunchy, yet delicious salad, the meal can provide numerous nutrients to help you live your healthiest life.

Healthy doesn't need to mean tasteless with Jamie Oliver's baked sweet potato recipe that can be made in 12 minutes.

Jamie Oliver's baked sweet potato recipe

Serves: two people

Ingredients

Two sweet potatoes

Olive oil

Half a lemon

80g fat-free natural yoghurt

One small pinch of ground turmeric

One small pinch of ground cumin

One carrot

Six radishes

One raw beetroot

One small red onion

One eating apple

Extra virgin olive oil

Two tbsp pumpkin and sunflower seeds

35g rocket

Method

Preheat the oven to 180C (350F/gas four). Rub a little olive oil and a pinch of sea salt and black pepper on the sweet potatoes.

Roast on a baking tray for about 40 minutes (or prick with a fork and cook in the microwave for 10 to 12 minutes).

Meanwhile, finely grate the lemon zest into a small bowl and mix in the fat-free yoghurt, turmeric and cumin. Put aside.

Peel the onion and core the apple. Coarsely grate the carrot, radishes, red onion, apple and beetroot and tip into a bowl.

Mix the vegetables with lemon juice and one tablespoon of extra virgin olive oil and season.

Just before the potatoes are ready, toast the seeds in a small frying pan on medium heat for two minutes.

Once baked, cut a cross in the top of your cooked potatoes and break them open with a fork, mashing a little of the inside as you go.

Spoon over a good dollop of the spiced yoghurt, followed by the grated salad and the seeds. Serve with rocket scattered on top.