Ingredients (2servings):

• 4 sweet potatoes
• 150g soft fresh goat’s cheese, crumbled
• 8 fresh basil leaves, scattered
• freshly ground black pepper (GF)
• sea salt
• olive oil

Scenario:

Preheat the oven to 220°C.

Before using, scrub the sweet potatoes with a brush and rinse with cool water.

In a small bowl combine soft (really soft and creamy) goat’s cheese with basil, set aside.

Fill a large pot with just enough water to cover the sweet potatoes and add a dash of salt. Bring to a boil, add sweet potatoes. Cover the pot and simmer for 5 minutes or until just tender on the outside but resistant in the center when pierced with a knife.

Drain and let them cool for a few minutes. Cut off any woody portions and ends, then cut sweet potatoes in half lengthwise. Using a small, sharp knife make a few criss-cross cuts into each sweet potato and brush with olive oil. Arrange the prepared sweet potatoes onto a baking tray (cut side up, peel side down) and roast for 10 minutes.

Cool them slightly, stuff with goat’s cheese and basil. Season with pepper, serve with a salad and pumpkin seeds.

GF – make sure the ingredient doesn’t contain traces of gluten!