Sweet potato tray bake

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From Sainsburys magazine
Serves 4-6 (they say 6, we thought 4)

Ingredients
  • 600g sweet potatoes
  • Pinch cayenne pepper (orig recipe 0.5 tsp)
  • 2 tbsp olive oil
  • 1 x 270g pack Vittoria cherry tomatoes, halved
  • 1 x 250g pot ricotta
  • 6 large eggs
  • 1 x 25g pack chives, chopped
  1. Preheat the oven to 200°C, fan 180°C, gas 6. 
  2. Cut the sweet potatoes into small wedges, leaving the skin on. 
  3. Put in a large ovenproof baking dish or roasting tin and toss with the cayenne pepper until evenly coated. 
  4. Add the oil and mix.
  5. Put in the oven and roast for 20-25 minutes until just tender, then add the cherry tomatoes and continue to roast for a further 10 minutes, until the potatoes are golden and the tomatoes have softened.
  6. Dot spoonfuls of the ricotta on top of the sweet potato wedges and tomatoes, then crack the eggs over the top. 
  7. Season generously with salt and pepper, return to the oven and bake for a further 10 minutes until the eggs are set. 
  8. Scatter over the chives and serve with crusty bread, if you like.



This is a great brunch dish served with crusty bread. 

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