As we slowly progress into Autumn, I'm starting to crave comfort foods while cuddling up into the sofa.

This Sweet Potato Casserole is a perfect transition dish. It uses the late summer and early autumn vegetables, seasoning them with warming spices and topped off with a layer of melted cheese. What’s not to love?

Serves 4

INGREDIENTS

500g Sweet Potatoes

1 Large Bell Pepper

1 Courgette

1 Tin Chopped Tomatoes

1 Tin Pinto Beans

1 Teaspoon Cumin

1 Teaspoon Corriander

1 Teaspoon Paprika

200g Shredded Cheese (I’ve used Lactofree Mature Cheddar)

Rapeseed Oil

Salt

METHOD

Preheat your oven to 200°C.

Peel and dice your sweet potatoes, add them to a casserole dish.

Roughly dice the bell pepper and courgette. Add them to the casserole dish and cover with a good slosh of rapeseed oil, the cumin, corriander and paprika.

Sprinkle over a large pinch of salt and toss everything in the casserole dish together.

Pop the vegetables in the oven for approximately 30 minutes, tossing halfway through to give them a chance to bake evenly and stop everything from sticking to the base of the pan.

Drain the tomatoes and pinto beans. Bring the vegetables out of the oven and add in the tomatoes and beans.

Mix everything together and cover the mix with shredded cheese. I'd recommend something like a mature cheddar but you can use your whatever cheese you prefer.

Place the casserole dish back into the oven for another 15 minutes (until the cheese forms a nice melty, crispy layer).

Take the casserole out and serve hot with bread to mop up any juices.

Enjoy!