2 large sweet potatoes, scrubbed
1 tbsp. olive oil
60g light brown sugar
55g butter, melted, plus extra for greasing
4 sprigs thyme, leaves picked
1 tsp ground cinnamon, plus extra for dusting
½ tsp finely grated nutmeg
25g walnuts, toasted and chopped
Zest of half an orange
100g mini marshmallows
Preheat the oven to 200C, gas mark 6. Grease an ovenproof baking dish. Prick the potatoes several times with a fork. Rub all over with the oil, season generously and cook for 45 minutes – 1 hour until very tender. Once cool enough to handle, cut the potato in half lengthways and scoop the flesh into a bowl. Discard the skin. Add the brown sugar, melted butter, thyme leaves, cinnamon, nutmeg, walnuts and orange zest. Season and mix well.
Transfer to the greased baking dish, spread out in an even layer and smooth the surface with the back of a spoon.
Arrange the marshmallows on top and cook for 12-15 minutes until the marshmallows are starting to turn golden brown. Dust lightly with cinnamon just before serving.
PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE