Sweet potato melts with rosemary, garlic and chilli
Serves 6
Easy
Total time:
Top your baked sweet potatoes with gruyère, cheddar and rosemary for a comforting winter warmer
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Showing items 1 to 3 of 6
- 6 sweet potatoes
- 50g butter
- chopped to make 1 tbsp rosemary
- 1 clove garliccrushed
- 1 red chillifinely chopped
- 100g gruyèregrated
- 100g cheddargrated
Nutrition: per serving
- kcal493
- fat21.1g
- saturates12.2g
- carbs58.7g
- sugars30.5g
- fibre9.8g
- protein12.2g
- salt1g
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.
