I love comfort food, and as the weather grows colder, my yearning for all things baked and roasted grows stronger. Autumn is just all about the orange vegetables, I can’t get enough of them as soon as the clock strikes September, and this recipe is a great way to get one in your life.
Feed this to a vegetarian as a main meal component (think this instead of a chicken breast) or get it down you for lunch. Wensleydale and chives is a killer combination, and mixed with the sensation that is sweet potato you’re in for a treat.
3 sweet potatoes
150g wensleydale cheese
Large handful fresh chives
Salt and pepper to season
1 tbsp grated pecorino or parmesan (optional)
- Pre-heat the oven to Gas Mark 6 (conversions here)
- Prick your sweet potatoes with a fork, a few holes each side will do.
- Place them straight on to the top shelf of your oven, no baking tray necessary, bake them for 45 minutes to an hour. Each oven varies, you’ll know they’re done if you give them a little squeeze and they feel all squishy.
- With a serrated knife, cut the potatoes in half lengthways and scoop out the flesh with a big spoon into a bowl. Do this carefully, sweet potato skins aren’t as sturdy as standard jacket potatoes and you need it to remain intact for packing the filling back in again.
- Mash the sweet potato flesh and crumble the wensleydale in there, then snip in the chives with some scissors and season with salt and pepper. Mix it all together and carefully put the filling back into the potato skins.
- Put the potatoes on a lined baking tray, sprinkle with a little parmesan or pecorino and put them back into the oven for another 20 minutes.
- Serve straight out of the oven.
These are awesome, cheesy, full of warm and comforting flavours – I challenge you to eat these and still feel miserable that Autumn’s back again already.
Your track recommendation for this recipe is off of one of my favourite albums ever, best listened to shuffling through dry leaves.
Thanks for reading x