Bake 4 large sweet potatoes in an oven at 200°C/fan 180°C/gas 6 for around an hour or until tender. Remove and allow to cool for 5 minutes before slicing each potato open and scooping out the pulp, leaving only the shells made of skin.
In a bowl, mix the pulp with 125g grated cheddar cheese and 3 tablespoons of Thai Sweet Chilli Sauce. Fill each of the skins with the mixture and return to the oven for a further 10 minutes to melt the cheese.
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Serve with a scattering of 4 chopped spring onions, 2 chopped red chillies and a side of sour cream.