Three wee potatoes, all in a row.


  • Sweet potato
  • Goats cheese
  • Caramelized onion chutney 
  • Pomegranate seeds
  • Olive oil
  • Salt
  • Baby leaf spinach (optional)

Wash and trim the sweet potato, then slice into quarters. Paint with olive oil, sprinkle with salt, and roast in the oven for 30-40 minutes, or until the flesh is soft.

Take the quarters out of the oven, and make a few small cuts into the flesh with a sharp knife. Drag a fork over the cuts to fluff up the insides a little, and bring the sweetness out.

Add a generous dollop of onion chutney onto the quarters, followed by crumbled goats cheese. Finally, generously sprinkle pomegranate seeds over the top.

Serve with a baby spinach salad.