Name: Baked sweet potatoes with goat’s cheese topping
Yield: 4
Ingredients: 8 small sweet potatoes (about 230gm each); 2 tsp olive oil; 2 tbsp roasted nuts and seeds, such as pine nuts, sunflower seeds and pepitas; Finely chopped mint, to serve; Goat's cheese topping; 100 gm goat's cheese (chèvre); 80 gm sour cream; 1 golden shallot, finely chopped; 2 tbsp finely chopped chives

Sweet potatoes are full of sugar, which means they crisp and caramelise beautifully in the oven. That’s a start, but the toppings are the hero here: a sharp, creamy filling of goat’s cheese, sour cream and chives, a scatter of roasted nuts and seeds for crunch, and mint for freshness. Serve them on their own, or as a tricked-up side with a roast in place of jacket potatoes.

Ingredients

8 small sweet potatoes (about 230gm each)

2 tsp olive oil

2 tbsp roasted nuts and seeds, such as pine nuts, sunflower seeds and pepitas

Finely chopped mint, to serve

Goat's cheese topping

100 gm goat's cheese (chèvre)

80 gm sour cream

1 golden shallot, finely chopped

2 tbsp finely chopped chives

Method

1.Preheat oven to 240°C. Place sweet potatoes on an oven tray, rub with oil and season to taste, then roast until crisp, golden and tender (30 minutes).

2.For goat’s cheese topping, stir ingredients in a bowl until smooth. Season to taste.

3.Score potatoes deeply, stuff with goat’s cheese filling, top with nuts and seeds and scatter with mint.

Styling by Lisa Featherby

Styling by Geraldine Muñoz