FAST

Baked sweet potatoes with goat’s cheese topping

SERVES 4

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.

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

Preheat oven to 240°C. Place sweet potatoes on an oven tray, rub