Serves 2 as a main course

1kg sweet potatoes, peeled, cut into large chunks
½ tsp cumin seeds
½ tsp chilli flakes
½ tsp paprika
Pinch turmeric
100g chard, washed and trimmed
50g butter
50g freshly grated parmesan
Bunch flat leaf parsley, roughly chopped
Freshly ground black pepper
Pinch sea salt

Steam potatoes for 40 minutes.
Dry toast cumin and chilli flakes then grind in a pestle and mortar before mixing together with the paprika and turmeric.
Mash the potatoes with the butter, parmesan, spices, parsley, salt and pepper.
Cook the chard in a little boiling water for one minute or so, drain and fold through the mash.
Pile into an oven proof dish then dot with butter and bake in oven at 180°C (fan) until the top is brown and lightly crisp.

Serve with a fried egg on top.

baked bubble and squeak