Sweet Potato Topped with Ricotta, Celery and Radish

Course: Main Skill level: easy Serves: 1

1 sweet potato

Drizzle of olive oil

1 tbs ricotta cheese

1 stick celery

3 radishes

2 small tomatoes

1 tbs pumpkin and sunflower seeds

Salt and freshly ground black pepper, to taste

Heat the oven to 200 deg. C.,

400 deg. F., Gas Mark 6.

Scrub the sweet potato well and wipe a little oil over the surface. Bake in the pre-heated oven for 30 to 40 minutes (depending on the size of the potato), until soft all the way through.

Once cooked, take the potato out of the oven and set aside to cool a little. While the potato is cooling, season the ricotta, slice the celery and radishes and cut the tomatoes into quarters.

Toast the seeds in a dry frying-pan until they start to pop.

When the sweet potato is cool enough to handle, make a deep slit lengthways and prise open. Season inside and carefully mash the flesh. Dollop the ricotta on top then top with the vegetables, season again and scatter with seeds.