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