Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Salmon and ricotta jacket sweet potatoes
Sweet potatoes filled with salmon, ricotta and chives.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the sweet potatoes bake through in 45 to 55 minutes
- Photograph the finished potatoes
- Time
- About 1 hr 5 min
- estimated
- Serves
- 2
- see below
- Energy
- 450 kcal
- per serving
- Protein
- 28 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains fish, milk.
Cooking steps
Heat the oven to 200°C / 400°F (180°C fan) and bake the sweet potatoes for 45 to 55 minutes, until they give when squeezed.
Mix the ricotta with the chives and lemon juice.
Split the potatoes down the middle and fluff the flesh with a fork.
Spoon the ricotta in and lay the salmon over it in flakes. If you want them hot, return them to the oven for 5 to 8 minutes, until the salmon is steaming hot right through.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.
The useful detail
Keep salmon in flakes rather than stirring it into a paste. Folded in, it disappears; laid on top in pieces, you can see what you are eating.
Make it work for you
One serving is One filled sweet potato. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Tinned salmon or mackerel
Softer flakes and a stronger flavour.
Per serving: about 50 kcal more, about 2 g more protein, about 5 g more fat.
Baking potato instead of sweet potato
Drier and less sweet; it takes about 10 minutes longer.
Per serving: about 20 kcal less, about 1 g more protein, about the same fat.
Cottage cheese instead of ricotta
Looser and more savoury, with a little more protein.
Per serving: about 30 kcal less, about 2 g more protein, about 4 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A good use for a leftover salmon fillet. The sweet potato carries the energy and the salmon brings the oily-fish fat.
| Energy | 450 kcal |
|---|---|
| Protein | 28 g |
| Fat | 17 g |
| of which saturates | 6 g |
| Carbohydrate | 45 g |
| of which sugars | 9 g |
| Fibre | 6 g |
| Sodium | 230 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| sweet potatoes | 400 g | FDC 168482Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) | 344 kcal | 6.3 g |
| ricotta | 120 g | FDC 170851Cheese, ricotta, whole milk | 180 kcal | 9.0 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| lemon juice | 10 g | FDC 167747Lemon juice, raw | 2 kcal | 0.0 g |
| cooked salmon | 180 g | FDC 175168Fish, salmon, Atlantic, farmed, cooked, dry heat | 371 kcal | 39.8 g |
| Whole recipe | Divided by 2 | 899 kcal | 55.3 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Cooked salmon should be eaten within 3 to 4 days, and reheated only once.
- In the freezer
- The FDA chart gives cooked fish 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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