A sweet potato bake is one of our fave meals and the addition of courgette to this recipe makes it one tasty bake! If that wasn’t enough the thyme and pecorino topping on this sweet potato bake is divine.

Prep time: 30 mins

Cooking time: 1 hour

Ingredients (serves 2)

3 American sweet potatoes

3tbsp olive oil

1 onion, roughly chopped

1 clove of garlic, crushed

150ml water

Salt and pepper, to taste

1 courgette

3 sprigs of thyme, with the stalks removed

150g pecorino cheese

Method

1. Pre-heat the oven to 180°C.

2. Peel one of the sweet potatoes and chop into small pieces.

3. Saute the sweet potato chunks in a saucepan with 1 tablespoon of olive oil, the onion, garlic and the water until cooked through.

4. Meanwhile, peel the remaining two sweet potatoes and cut into slices around half a centimeter thick.

5.Mash the cooked sweet potato mixture until you have a smooth, creamy consistency, then season with salt and pepper to taste.

6. Cut the courgette into slices roughly half a centimetre thick.

7. Take a baking dish and grease with 1 tablespoon of olive oil, then layer the sweet potato slices and the courgette until you run out.

8. Season with salt and pepper and top with the sweet potato mixture.

9. Sprinkle over the thyme and pecorino, saving a little of the cheese to garnish.

10.Sprinkle over the remaining olive oil and bake in the oven for around 1 hour, until a crispy topping has formed.

11. Serve with a sprinkle of pecorino cheese to garnish.

Sweet potatoes are a great source of fibre and carbohydrates, find out more about the importance of a balanced diet in our Ultimate Guide to Nutrition. If you’re a big fan of root vegetables, you’ll love this .