In the spirit of Thanksgiving-being-quite-recent (and me being British and therefore having no idea whether people eat sweet potato at Thanksgiving), I decided to make something tasty with sweet potatoes.

Okay. First off you’re going to need a couple of sweet potatoes. Depending on their size, do one or two per person. I found two flipping giant ones at Lidl (which is the best supermarket on Earth), which were really difficult to cut into because they were genuinely the size of my head.

Once I’d cut them in half (thus making 4 normal-sized sweet potatoes), I popped each one in the microwave for 3 minutes to start softening them. Remember to prick the skin with a fork a couple of times so it doesn’t explode. No idea if it would explode, I made that up. The fork thing is just something my mum told me to do.

I shoved them in the oven and started work on the stuffing stuff (ha ha).

I started with a block of feta cheese, and some torn up spinach leaves. I crumbled the feta (using my hands, which tasted delicious after I’d finished) and mixed the spinach leaves in. I tore up some basil leaves as well and slung them in, because why not?

I sauteed some chestnut mushrooms (chestnut mushrooms are superior to normal mushrooms in every way) in oil with garlic salt, and added them to the mix.

When the sweet potato was almost cooked (this took about 35/40 minutes, so I washed my hair while I was waiting), I took them out of the oven and carefully scooped the middle of them out. I squished that up and added it into the mixture. That’s the weird orange-looking picture on the end. I didn’t want to waste any of the sweet potato.

Now I stuffed the sweet potatoes with the mixture, making sure to really pack it in with the back of a spoon so it didn’t all leap out when I put it in the oven again.

Pop it back into the oven for about 10 minutes, and then you’re done! I put some part-baked bread rolls in the oven as well as some garlic cloves to make it seem a bit more special.

Enjoy!