Sweet potato melts with rosemary, garlic and chilli

Name: Sweet potato melts with rosemary, garlic and chilli
Total time: 1 h
Yield: Serves 6
Ingredients: 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

Janine Ratcliffe

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Serves 6

Easy

Total time: 1 hr

A star rating of 5 out of 5.1 ratingRate

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

Gluten free

Vegetarian

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Ingredients

Nutrition

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

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.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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