Roasted sweet potatoes

Although I saw Abi when I arrived home from Düsseldorf, last night, we didn't eat together so I thought I'd make one of her favourite meals, this evening.

You will need:

Four sweet potatoes
A couple of red onions
A bulb of garlic (optional)
Some lemon thyme
Some basil
Plenty of oil
About 250g of mozzarella

Switch your oven up to 180 degrees.

Use a fork to prick the sweet potatoes. (This is the most arduous part of the whole recipe.) Put them in a roasting tin and pour a little oil over each one and then roll them in the oil so they are coated.

Peel and quarter your onions, and pop those in the tin. If you're having the garlic, too, then break up the bulb into individual cloves and pop them in. Toss in your lemon thyme.

Put the roasting tin into the oven for about an hour, maybe a bit longer.

Cut the mozzarela into slices, and then take out the roasting tin, slit each sweet potato, and stuff in the mozarella. Return it to the over for fifteen minutes and, while that's going on, chop up the basil and put it in a bowl with a couple of tablespoons of oil. If you have a mortar and pestle, you can give it a bit of a mash.

Finally, take out the roasting tin. Serve all of the contents onto a couple of plates and dress with the oil and basil.