Full of goodness, and with a delicate, buttery flavour, sweet potatoes are both vibrant and versatile
1 sweet potato
melted butter, for greasing
200g soft goat’s cheese
150g cherry tomatoes, halved
1 tbsp thyme leaves
sea salt and black pepper
12-hole muffin tray
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.
More recipes for sweet potatoes are in the September 2022 issue of LandScape magazine...
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