1 large sweet potato (bigger the better!)
Handful of plum or cherry tomatoes
Two thick slices of cucumber
A quarter bell pepper (your preferred colour!)
3 pickled gherkin slices
1 dessert spoon of vegan Mayo
Bake sweet potato for at least 1 hour at 200 degrees in oven or airfryer with paddle taken out, until soft all the way through.
Cut the tomatoes, cucumber, pepper and gherkin into small chunks and mix with the mayo. Season well with salt and pepper.
Slice open sweet potato, spoon in crunchy filling, top with grated vegan cheese… enjoy!