Ingredients

• butter
• for greasing
• 1 sweet potato
• peeled and sliced into 1.5cm/½in rounds
• 100ml/3½fl oz hot vegetable stock
• 55g/2oz goats' cheese
• 1 sprig fresh rosemary
• leaves only
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6. Lightly grease a small ovenproof dish.
• Place the sweet potato slices into a saucepan with the stock and a little extra water to cover the sweet potato
• if necessary. Bring to the boil
• reduce the heat and simmer for 7-8 minutes
• or until the sweet potato is just tender
• then drain.
• Arrange the sweet potato pieces overlapping in the buttered dish. Crumble over the goats' cheese
• scatter over the rosemary leaves and season with salt and freshly ground black pepper.
• Transfer to the oven and bake for 6-8 minutes
• or until the cheese is melted and golden-brown. Serve warm.