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This is a go to recipe for a lot of dinners, especially in the cooler months. It’s extremely comforting and delicious and not hard to make, but it does require a bit of time (allow about 2 hours total), however for most of that it’s doing it’s thing in the oven and you can do what you need to around the house.

Serves 2

Ingredients

• 1 large sweet potato
• 3 handfuls grated cheese (i like to use a combination of tasty/cheddar, mozarella and a little parmasen)
• salt and pepper
• 1 tsp/pinch thyme leaves
• 1/2 tsp cumin

Method

1. Preheat oven to 180°C
2. Gently scrub the sweet potato, then place in a baking tray lined with baking paper.
3. Drizzle the potato with oil and sprinkle with salt and pepper.
4. Place in the oven and roast for 1-1.5 hrs until the middle is cooked through and soft.
5. Remove from the oven.
6. To create a boat from the sweet potato scoop out spoonfuls of the flesh, leaving about 1cm of a potato to create a shell, putting aside the sweet potato flesh in a bowl.
7. To the reserved sweet potato flesh add some salt and pepper, 2 handfuls of grated cheese and a few shakes of cumin, a good pinch of thyme leaves and mix through then spoon back into the potato.
8. Sprinkle the rest of the grated cheese on the top of the potato and then pop it back into the oven to roast until the cheese is melted and golden.
9. Cut in half, serve and enjoy it’s delicious gooey goodness!

Here I served the potato with steamed asparagus and Cracklin’ chicken (from Nom Nom Paleo). It was awesome. Only thing I would change if I could would be that piece of upside down asparagus… does that annoy you too?

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