Ingredients

1 sweet potato
20g Gruyère, grated
¼ red pepper, sliced into thin strips
6 Coop pitted black olives

Method

1. Preheat the oven to 190°C/fan 170°C/Gas 5

2. Prick the sweet potato with a fork and bake for 1 hour

3. When cool enough to handle, cut in 1/2

4. Scoop the flesh out, mash with the cheese and spoon back into the potato shells

5. Decorate each 1/2 with the red pepper strips to make them look like pumpkins

7. Cut the olives into small triangles and circles to create eyes and a mouth

Tips

Mix the sweet potato with a spoon of houmous to make this recipe vegan-friendly