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Serves 3-4Allergens - dairy


  • 1 – 2 large sweet potatoes (about 700g)
  • 1 large red pepper
  • 1 onion
  • 2 tbsp of olive oil (or other vegetable oil)
  • 1 tsp of paprika
  • a few springs of fresh thyme or a teaspoon of dried thyme or oregano (optional)
  • 1 can of sweet corn
  • 120g halloumi, cheddar or feta cheese

“This makes a great one pan
family supper – you can replace all or some of
the sweet potatoes with ordinary potatoes or
a mixture of other root vegetables.”

What to do

  1. Peel the sweet potatoes and cut into bite-sized chunks/ squares.
  2. Cut the pepper in half and then cut into large chunks.
  3. Peel the onion and cut in half, then cut each half into 3 wedges
  4. Place all the vegetables in a large roasting tin/tray, pour the olive oil over
    and sprinkle over the paprika and herbs if you are using. Use a spoon to
    make sure all the vegetables are well coated with oil. Season with black
    pepper. Place the tray in the oven at 200oC/gas mark 6 .
  5. Slice the cheese thinly.
  6. Open the sweet corn, drain off the liquid.
  7. After 25 minutes, or when the vegetables are soft, stir in the sweet corn
    spreading it evenly in the tray.
  8. Add the cheese on top of the vegetables and return to the oven for a further
    15 minutes or until the sweet potato is crisping at the edges and the cheese
    turning golden brown.