Sweet potato and pumpkin seed cheesy bake

Tomatoes contain the phytonutrient lycopene. Research has shown that people with low levels of lycopene often have problems falling asleep

SERVES 4

● 900g sweet potatoes, peeled and cubed

● 3 fresh thyme sprigs, leaves stripped

● 2tsp cumin seeds

● 250ml vegetable stock

● 100ml half-fat crème fraîche

● 120g soft goat’s cheese (or vegan cheese) ● 4tbsp pumpkin seeds

● 4tbsp fresh

breadcrumbs

FOR THE TOMATO SAUCE

● 2tbsp olive oil

● 1 large onion, finely chopped

● 2 garlic cloves, crushed

● 1 x 400g can chopped tomatoes

● 1tbsp tomato paste

● Balsamic vinegar for drizzling

● Salt and freshly ground black pepper

STEP 1 Preheat the oven to 180°C/350°f/gas mark 4.

STEP 2 Put the sweet potatoes in a large baking dish and sprinkle with the thyme leaves and cumin seeds. Add a grinding of black pepper and pour the stock over the top. Bake in the preheated oven for 20-25 mins, or until just tender, but not mushy.

STEP 3 Meanwhile, make the tomato sauce. Heat the oil in a large frying pan set over a low heat, and cook the onion and garlic, stirring occasionally, for 8-10 mins, until softened, but not coloured. Add the tomatoes and tomato paste, and simmer gently for 10 mins, or until the sauce reduces and thickens. Add a dash of balsamic vinegar and season to taste with salt and pepper.

STEP 4 Spoon the tomato sauce over and around the sweet potatoes. Dot the top with small spoonfuls of crème fraîche and goat’s cheese. Sprinkle with pumpkin seeds and breadcrumbs.

STEP 5 Turn up the oven to 200°C/400°f/gas mark 6, and cook for 15 mins, until the topping is crisp and golden.