My veg box people gave me sweet potatoes that looked like fingerling potatoes. I think they are kinda great because they are sort of small, which is good for one person who doesn’t really like sweet potatoes. I know, who doesn’t like sweet potatoes? It is not that I hate them, they just aren’t my favourite. In any case, this recipe is a good way to convince myself to eat them: twice-baked stuffed sweet potato fingers.

Basically you cut small sweet potatoes in half, oil both sides, and roast them skin side up in a hot oven (200C/400F give or take) for maybe 35-40 mins (don’t forget to pierce the skin). Take them out, scoop out the flesh and mash it with a bit of salt, garlic powder, ancho chilli flakes (because I’m fancy and got them on sale at M&S), and some smoked real or vegan cheese. Put the mash back in the skin and run it under the broiler funtil it crisps up. I didn’t bake it again because these potatoes are so small, it just needs a minute or 2 under the broiler. Instead of sour cream, I used the avocado from my veg box, with a bit of salt and lemon and more ancho chilli flakes. Super yummy.