Loaded Bombay Smashed Sweet Potatoes

Prep the sweet potatoes

• Preheat the oven to 220°C/200°C fan.
• Slice the sweet potatoes into thick rounds, around 2 - 3cm thick (no need to peel them). Pop the slices onto a baking tray (you may need to use 2 trays). Drizzle with a dash of oil and season with salt and pepper then toss well to coat. Bake for 15 - 20 minutes.

Make the spiced butter

• Meanwhile, make the spiced butter. Melt the butter in a small pan on a low heat. Take the pan off the heat then stir in the chilli flakes, and garam masala. Stir then set aside to infuse.

Smash the potatoes

• Remove the tray from the oven. Use the base of a mug, glass or ramekin to gently squish down on each sweet potato slice until they are smashed. Drizzle over ½ the spiced butter and scatter with the cheddar. Bake for a further 15 - 20 minutes.

Prep the toppings

• Meanwhile, prep the toppings. To make the quick pickled red onion - thinly slice the red onion, pop in a small bowl and sprinkle with the vinegar and a pinch of sugar then mix well.
• Thinly slice the spring onion. Drain the chickpeas and toss with a dash of oil and season to taste with salt.

Plate Up

• To serve, scatter the sweet potatoes on to a platter, swirl or drizzle ½ the yoghurt onto the sweet potatoes then add the chickpeas, pickled red onion and spring onion. Drizzle over the remaining yoghurt and spiced butter and scatter the Bombay mix on top. Serve immediately and enjoy!