Save to your scrapbook
Baked Sweet Potatoes With Stilton And Leeks
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Baked Sweet Potatoes With Stilton And Leeks
- Preparation time: 10 minutes
- Cooking time: 45 minutes to 50 minutes
-
Total time:
55 minutes
to 1 hour
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
- 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.
- 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.
- 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.
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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2025.056kJ 484.0kcal |
|---|---|
| Fat | 26.6g |
| Saturated Fat | 13.3g |
| Sugars | 24.0g |
| Salt | 1.3g |
This recipe was first published in February 2007.
Average user rating