Full of goodness, and with a delicate, buttery flavour, sweet potatoes are both vibrant and versatile
Ingredients
Makes 9
1 sweet potato
melted butter, for greasing
3 eggs
200g soft goat’s cheese
150g cherry tomatoes, halved
1 tbsp thyme leaves
sea salt and black pepper
12-hole muffin tray
Method
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease 9 of the muffin tray holes with the melted butter.
Using a vegetable peeler, peel off and discard the skin of the sweet potato, then use the peeler to cut the sweet potato into very thin slices and place them in a large bowl or saucepan. Cover the slices with boiling water and leave to stand for 5 mins, then drain. Use the sweet potato slices to layer around the inside of the muffin holes to create cases.
In a large bowl, whisk together the eggs and soft goat’s cheese until smooth, then mix in the tomatoes and thyme leaves. Season with sea salt and black pepper. Fill the sweet potato cases with the egg mixture, then bake for 20-25 mins until golden, and the filling is firm. Allow to cool slightly in the tray, then remove with a small spatula, and serve.
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Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning The Mushroom Cookbook. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of The Guild of Food Writers. Follow her on Instagram @ecjokeefe