The idea came from a mexican restaurant dish, it makes a lovely light autumn supper.
1. Bake the sweet potato in foil as you would a potato. The sweet potato will cook quicker than a potato, and will take 40 mins – 1 hour, give it a squeeze, if it’s soft remove the foil and crisp up for a further 20 mins.
2. Remove from oven and cut in half lengthways. Sprinkle with coriander, add a generous spoonful of salsa and topp with mozzarella.
3. Grill until mozzarella is bubbling. Serve with a dollop of sour cream.
When I first tried it, it was a bit of a taste sensation so I hope you enjoy