Baked sweet potatoes with honey, chilli and rosemary

Serves 4

Baked sweet potatoes with honey, chilli and rosemary (Jason Lowe)

After too many roast potatoes at Christmas you may well be up for something a little different – sweet potatoes are just the thing. They are great with grilled and roast meat or fish. Vegetarians will probably be happy to tuck into them just as they are.

4 medium-sized sweet potatoes, washed and halved
2 small red or green chillies, thinly sliced (optional)
Salt and freshly ground black pepper
40ml olive oil
The leaves from a few sprigs of rosemary
1-2tbsp clear honey

Preheat the oven to 200C/gas mark 6. Score the sweet potatoes in a crisscross pattern with the point of a sharp knife.

Place on a baking tray, season and spoon over the olive oil and scatter over the chillies, if using. Then spoon a little honey on each potato, cover with foil and bake for 30 minutes.

Remove the foil, add the rosemary and continue cooking for another 15 minutes or so until the potatoes are cooked.