- butter, for greasing
- 1 sweet potato, peeled and sliced into 1.5cm/½in rounds
- 100ml/3½fl oz hot vegetable stock
- 55g/2oz goats' cheese
- 1 sprig fresh rosemary, leaves only
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6. Lightly grease a small ovenproof dish.
- Place the sweet potato slices into a saucepan with the stock and a little extra water to cover the sweet potato, if necessary. Bring to the boil, reduce the heat and simmer for 7-8 minutes, or until the sweet potato is just tender, then drain.
- Arrange the sweet potato pieces overlapping in the buttered dish. Crumble over the goats' cheese, scatter over the rosemary leaves and season with salt and freshly ground black pepper.
- Transfer to the oven and bake for 6-8 minutes, or until the cheese is melted and golden-brown. Serve warm.