I love sweet potato. I think most people do – I’m not expecting gasps of surprise at my outlandish statement, here. In the past few years sweet potato has grown more and more popular, with “sweet potato fries” appearing on menus just as much as regular ones.
Is this something to do with the rise of clean eating and paleo-style diet plans? As different diets and eating plans tell us that regular potatoes are “bad”, are we switching to sweet potato instead? I don’t actually know. And I don’t really care – the reason I love sweet potato is that it’s absolutely delicious. Any health benefits are extras.
When Ashley taught me how to make sweet potato fries, for a time it genuinely changed my life. The skins crisp up and the flesh inside stays soft and warm. The taste is unlike anything else I’ve ever tried – sweet and complex and warming. I love them baked and sprinkled liberally with a good quality salt, or spiced up with cajun. You need something to balance the sweetness.
This brings me on to today’s recipe – baked sweet potato with goat cheese and honey. I realise I’ve just said you need something to balance the sweetness of sweet potatoes and then chucked honey on top of them, but there’s also a heck of a lot of pepper here and good quality goat cheese is both tangy and creamy. You end up with something that’s sweet without being cloying.
You can use this in a number of ways. I have it as a snack, or serve it with salad as a light meal. You could also have it as a starter, or a side dish to some lovely meat – peppered steak or chilli lime chicken, maybe. If you come up with a particularly gorgeous combination, let me know in the comments.
- 1 sweet potato
- 75g goat cheese
- Runny honey
- Freshly ground black pepper
- Pre-heat the oven to 220C
- Prick the sweet potato all over with a knife, wrap it in kitchen towel, then put it in the microwave for 10 minutes
- Cut the sweet potato in half and put it face down on a baking tray. Spray with oil and bake for 15 minutes
- Turn the potatoes so they're face-up and cover with the goat cheese. Bake until the cheese has melted
- Put on a plate, drizzle with honey and grind over plenty of black pepper. Serve as you like
- This is easily scaled up for multiple servings