Creamed sweet potato with Wensleydale and chives
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Wrap the sweet potato in wet baking paper and microwave on high for 6-7 minutes, or until softened.
-
Remove the paper, scoop out the potato flesh and mash with the Wensleydale, cream and butter. Season with salt and freshly ground black pepper and spoon back into the potato skin.
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To serve, place onto a serving plate and sprinkle over the parsley.
Ingredients
- 1 sweet potato
- 50g/1¾oz Wensleydale, crumbled
- 1 tbsp double cream
- 15g/½oz butter
- salt and freshly ground black pepper
- 1 tbsp chopped fresh flatleaf parsley, to serve
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