Sweet potato cups

Sweet Potato Cups

by Liz O'Keefe |
Updated on

Full of goodness, and with a delicate, buttery flavour, sweet potatoes are both vibrant and versatile

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

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...

Every edition of Land_Scape_ showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step by step craft projects. Become a Member from 99p today!

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us