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Sweet potato melts with rosemary, garlic and chilli

Name: Sweet potato melts with rosemary, garlic and chilli
Total time: 1 h
Ingredients: sweet potatoes 6; butter 50g; rosemary chopped to make 1 tbsp; garlic 1 clove, crushed; red chilli 1, finely chopped; gruyère 100g, grated; cheddar 100g, grated

1 hour
serves 6
Easy

Top your baked sweet potatoes with gruyère, cheddar and rosemary for a comforting winter warmer

By Janine Ratcliffe

Published: October 21, 2019 at 4:02 pm

Ingredients

sweet potatoes 6
butter 50g
rosemary chopped to make 1 tbsp
garlic 1 clove, crushed
red chilli 1, finely chopped
gruyère 100g, grated
cheddar 100g, grated

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Prick the sweet potatoes all over with a fork and put on a large baking tray. Rub each with a tiny bit of olive oil and season, then bake for 40-45 minutes until tender.
Step 2

Meanwhile, melt the butter in a small pan then gently cook the rosemary, garlic and most of the chilli for 5 minutes.
Step 3

Split the sweet potatoes and scoop out most of the flesh, leaving a shell. Mash the flesh with the butter mix, season then stir in 3⁄4 of the gruyère. Pile back into the skins then sprinkle over the rest of the cheeses and chilli. Bake for 10 15 minutes or until melted and piping hot.