Serves 2-4


  • 2 small sweet potato
  • Olive oil
  • Sea Salt & Cracked Black Pepper
  • 2Tbs of sour cream + extra to serve
  • 20g butter
  • Parmesan cheese
  • Finely sliced chives to serve


  1. Prick sweet potatoes all over with a fork and steam until tender
  2. Lay the sweet potatoes flat and slice the top lengthwise
  3. Scoop out the flesh and set aside in a bowl
  4. Season skins with oil, salt and pepper. Bake until crispy.
  5. Push flesh through potato ricer
  6. Combine mash with butter, sour cream and salt and pepper to taste
  7. Fill the crispy skins with the mash and top with grated parmesan
  8. Return to the oven and bake until golden and crisp on top
  9. Serve with extra sour cream and a sprinkle of chives