Twice Baked Sweet Potatoes

Twice baked sweet potatoes with porcini mushrooms, blue cheese and walnuts.

serves 6 as a side dish

3 large sweet potatoes
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt, to taste
2 tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce
150g chestnut mushrooms, sliced
25g butter
75g blue cheese, crumbled
25g walnuts, crushed
2 spring onions, chopped


Preheat oven 160C
Bake the sweet potatoes for 1 hour or until soft and cooked through, leave to cool. Cut in half and scoop out the flesh taking care not to damage the skin - it will need to be a shell for the filling.  Saute the mushrooms in the butter and reduce the liquid, put to one side. Mash the potato and season well with the Lemon & Chipotle Spiced Sea Salt before adding the White Wine & Porcini Finishing Sauce, sauteed mushrooms, blue cheese, walnuts and spring onions - reserve a little of the blue cheese and walnuts for the top if you wish.
The potatoes can now be frozen or chilled until ready to bake.  To re-heat, place in a oven at 190C and bake for 20 mins. Serve as a side dish or with salad with Balsamic Reduction.