Baked sweet potatoes are great with barbecues or as an accompaniment to a roast. I’ve found they also satisfy vegetarians as they have that little something that an ordinary baked potato doesn’t — especially if you scatter a little extra cheese over the top of them a few minutes before removing them from the oven.
Score the sweet potato flesh in a criss-cross with the point of a sharp knife, transfer to a baking tray and season with salt and pepper. Divide the butter between the halves, then scatter over the chilli slices and cheese, if using. Spoon