This is a similar recipe to a previous post- the Goats cheese and tomato tart. However this one is using sweet potato instead of regular potatoes. I’ve had a little bit of a thing lately for sweet potato- literally eating it all the time. Its great though as it counts as one of your 5 a day as well as being a carb.
So this recipe can be adapted to have any topping you like- for me that’s whatever is in my fridge and needs eating up. The tomato is a must though- provides a bit of moisture, and the cheese is to me essential just because I can’t live without cheese.
Ingredients
1 large Sweet Potato
5oz Plain Flour
3oz Butter
1 large onion, finely chopped
1 tbsp Red wine vinegar
1 Courgette
Handful of Cherry Tomatoes
Davidstow Cheddar Cheese, grated
Thyme
Method
1. Lightly fry the onions and thyme in a knob of butter
2. Boil the sweet potato until soft, drain the water and mash.
3. Add the onion and thyme to the sweet potato and mix well.
4. Combine together the butter and flour and then add this to the potato mix.
5. Press the mixture into a 20cm tin
6. Add the toppings and drizzle the red wine vinegar over the top.
7. Bake in the oven for 35 mins at 200C/ 390°F/ Gas 6
Abandon Spoon! 
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