Tip: Sweet Potatoes
Written by KC Peek from Seeds of Imaginaton

1 large sweet potato
100g (3.5oz) pecans
2 large handfuls freshly grated parmesan cheese

small bunch thyme
Preheat oven to 200C (400F).

2 Scrub sweet potato and slice into 8 rounds, about 1cm (1/3in) thick. Discard the small ends.

3 Place slices in a single layer on a baking tray lined with baking paper. Drizzle generously with olive oil.

4 Finely chop the pecans leaving a few chunky bits. Combine pecans with cheese and about 1 tablespoon thyme leaves and 3-4 tablespoons of olive oil to moisten. Season.

5 Divide pecan mixture between the sweet potato rounds, pressing gently but not to compact it too much. Sprinkle with remaining thyme sprigs.

6 Bake for 40-50 minutes or until the crust is deeply golden and the sweet potato is tender. Check after 30 minutes and if it’s browning too quickly cover with some foil

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