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    Baked Sweet Potatoes With Stilton And Leeks

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    Baked Sweet Potatoes With Stilton And Leeks

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4

    Ingredients

    • 4 medium-sized sweet potatoes, scrubbed
    • 2 tbsp olive oil
    • 2 garlic cloves, finely chopped
    • Pinch mild chilli powder
    • 2 large leeks, trimmed, washed and sliced
    • 200g Cropwell Bishop Blue Stilton, crumbled

    Method

    1. Preheat the oven to 190°C, gas mark 5. Rub a few drops of the oil into the skins of the potatoes. Season, then place on a baking sheet and bake for 40-45 minutes. Check they are cooked by piercing with the tip of a sharp knife.
    2. Meanwhile, heat the remaining oil in a large frying pan and add the garlic and chilli powder. Cook gently for a minute or so without letting the garlic brown. Add the leeks and cook over a medium heat, stirring occasionally, for 10-12 minutes or until just tender. Season with freshly ground black pepper and set aside.
    3. Preheat the grill to high. Cut the sweet potatoes in half lengthways and place them, cut-side up, on a baking tray lined with foil. Spoon the leek mixture over the potatoes and top with the Stilton. Place under the grill for 2-3 minutes, until the cheese has just started to melt. Serve with Waitrose Beetroot Salad.

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    Cook's tips

    To reduce the cooking time, pierce the potatoes and place on a microwaveable plate. Microwave on high power for 10 minutes, then cook for a further 20 minutes in the oven to crisp the skins.

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