Main	Easy	6	40 min

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

• Wash the sweet potatoes and scrub them well to remove any fibres or dirt from the skin.
• Dry and cut into large wedges. Place onto a baking tray, preferably non-stick, and rub with a few tbsp of olive oil, the cumin, chilli flakes, sea salt and pepper.
• Place the tray into the oven for 20-25 minutes.
• Once the sweet potatoes are crispy around the edges and tender in the middle, remove the tray from the oven.
• Cut the French goat’s cheese camembert into 12-16 wedges and scatter them over the cooked sweet potatoes. Drizzle with a little more olive oil.
• Place the tray back into the oven for another 10 minutes until the cheese is nicely melted.
• Remove the sweet potato and cheese from the tray and arrange onto a big platter. Lay over the prosciutto, followed by the rocket and chopped chilli. Drizzle with more olive oil and the syrupy balsamic vinegar.