CAJUN SPICED ROAST SWEET POTATO

Unctuous and indulgent, this Cajun spiced roast sweet potato is perfect for a cozy autumnal supper. Sweet potatoes are chock full of vitamin C too, which could be beneficial leading into the colder months.

Serves 2

Ingredients

One sweet potato

Glug of olive oil

Half a red onion

2 tspns Cajun spice mix

50g strong cheddar cheese

1 avocado

Juice of 1 lime

Method

Preheat your oven to 180. Slice the sweet potato in half lengthways and pop it into the oven on a baking tray. Bake until the flesh is tender, which will vary depending on the size of your potato, but around 45 minutes is a good place to start checking on its progress.

While the potato is in the oven, slice the onion into half moons and fry over a medium heat in a little olive oil. Once the onion is soft and translucent add the Cajun spice and cook for another three minutes, stirring regularly. Then take it off the heat.

Once the potato is cooked, scrape the insides out, making sure not to pierce the skin. Add the potato to the onion and spices and put it back on a gentle heat. Stir the potato into the onion, breaking it down into a mash with the back of a wooden spoon. Then take off the heat and stir in the cheese, which by this point you will have grated.

Add the potato/onion/spice/cheese mixture back into the potato skins, and place back on the baking tray. Place them into the oven again for 15 minutes.

During this time, scrape the flesh of the avocado into a bowl, add the lime juice, and smash with the back of a fork.

Once the potato halves are hot and the cheese is melting in a pleasing manner, place them onto plates.

Add the avocado and douse in a hot sauce of your choice (I’ll make the case for Frank’s red hot sauce, simply delicious)