CREAMED SWEET POTATO WITH WENSLEYDALE AND CHIVES
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
Directions
- 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.
- To serve
- place onto a serving plate and sprinkle over the parsley.
