Ingredients

· 3 sweet potatoes, skin on, halved lengthways

· 1 tablespoon olive oil, plus extra

· 60 g unsalted butter, softened

· 1 small onion, finely chopped

· 2 garlic cloves, finely chopped

· 2 teaspoons chopped thyme leaves

· 1 egg, beaten

· ½ teaspoon freshly grated nutmeg

· 125 g Taleggio, chopped

Method

Preheat oven to 200°C. Rub sweet potato with oil. Place on a baking tray, cover with foil and bake for one hour. Remove foil and return to oven to bake for a further 15 minutes or until tender and skin is slightly crisp. 

Cool slightly. Place one tablespoon oil and 20 g butter in a pan over medium heat. Cook onion and garlic, stirring, until soft. Transfer to a bowl. 

Scoop flesh from sweet potato and add to bowl with thyme leaves, egg, nutmeg, cheese and remaining 40 g butter, then mash. 

Fill sweet potato shells with mash, drizzle with oil, top with thyme sprigs and bake for 20 minutes or until golden.