Three wee potatoes, all in a row.
- Sweet potato
- Goats cheese
- Caramelized onion chutney
- Pomegranate seeds
- Olive oil
- 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.