Sweet potato cooks quickly, so it’s ideal for a speedy supper for one. Feel free, however, to swap it for another vegetable, such as aubergine or courgette. This serves one, but the sauce can be easily scaled up if you’re cooking for more, or batch cooking. Serve with rice, couscous or a bowl of greens.
1 large sweet potato (250g), cut into 2½cm-thick rounds
3 tbsp olive oil
Salt and black pepper
4 garlic cloves, peeled and thinly sliced
200g tomato passata
½ tsp caster sugar
100g datterini tomatoes (or regular cherry tomatoes)
1½ tbsp roughly chopped coriander leaves, plus 1 tbsp extra to serve
75g Greek feta, roughly crumbled into large chunks
Heat the oven to its highest setting. Put the sweet potato, a tablespoon of oil, a quarter-teaspoon of salt and a good grind of pepper on a medium-sized oven tray lined with baking paper and toss to coat. Roast for 20 minutes, turning the contents of the tray once halfway, or until softened and lightly coloured. Remove and turn the oven to a high grill setting.
Meanwhile, make the sauce. Heat the remaining two tablespoons of oil in a medium-sized, ovenproof frying pan on a medium-high heat. Once hot, add the garlic and cook, stirring occasionally, for about two minutes, until lightly golden. Turn down the heat to medium, then add the passata, sugar, whole tomatoes, 150ml water, a quarter-teaspoon of salt and good grind of pepper. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly and the tomatoes have softened.
Stir through the coriander, then remove the pan from the heat and add the sweet potato rounds. Top with the feta and grill for 10 minutes, or until the feta has taken on some colour. Top with the extra coriander and serve.