- 4 sweet potatoes
- A bunch of spring onions, finely chopped
- 150g soft goat’s cheese with herbs
- Bake the sweet potatoes at 190°C/fan170°C/gas 5 for 40-50 minutes.
- Halve and scoop the flesh into a bowl. Add the spring onions and soft goat’s cheese. Season, stir gently together, then spoon back into the potato halves.
- Bake for a further 10 minutes, until melting and golden.
- This is superb with an off-dry white Vouvray.