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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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