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.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz