Sweet potato with mozzarella, onions and basil

Working with The University of Sheffield

Season: AutumnWinter

Recipe recommended by our lovely customer Hannah – it’s one of her favourites. It’s from The Green Roasting Tin by Rukmini Iyer (an excellent gift book for the busy foodies in your life). Sweet potatoes are always available as an extra for your veg box from the Regather online shop and are in peak season now (December).

Ingredients

4 sweet potatoes (about 1kg)

2 red onions, quartered

1 tbsp olive oil

1 tsp sea salt

a handful of lemon thyme sprigs

200g mozzarella or taleggio, thickly sliced

30g fresh basil

3 tbsp olive oil

1 clove garlic, finely grated

1 tsp sea salt

1/2 tbsp lemon juice

Method

Preheat the oven to 180℃ fan/200℃/gas 6.

Prick the sweet potatoes all over with a fork, then tip them into a roasting tin with the quartered onions. Rub the potatoes and onions with the oil and salt, then scatter over the lemon thyme. Transfer to the oven and roast for 55 mins.

For the dressing, mix the chopped basil with the olive oil, garlic, sea salt and lemon juice and set aside.

When the sweet potatoes have had 55 minutes, take the tray out of the oven and cut a cross into each potato – they should be wonderfully soft inside. Lay the slices of taleggio inside the potatoes, then return to the oven for a further 5 minutes for the cheese to melt.

Remove from oven, serve hot, with the onions and dressing alongside.