I got this recipe in a magazine about a month or so ago and liked it so much I have made it regularly ever since. It is a healthy recipe and, of course, sweet potatoes (unlike "normal" potatoes) count as one of your five a day. I eat it at lunch with salad and cold meat or have it for dinner with a steak and some veg. The recipe serves 4 but you can easily reduce this as necessary.
2 large sweet potatoes roughly 350g each
1 tbs butter (or use olive oil)
100g mushrooms, finely sliced
70g green cabbage, shredded finely
3 spring onions, sliced finely (or use a normal onion)
60g grated cheddar cheese
salt and pepper to taste
Pre-heat oven to 200 degrees. Pierce the sweet potatoes several times with a sharp knife and microwave on full power for 10 minutes or until tender. Meanwhile using the butter or olive oil, fry the mushrooms, onion and cabbage in a non-stick frying pan until soft. Cut the cooked potatoes in half lengthways and scoop out the flesh into a mixing bowl. Ensure that you keep the skins intact. Mash the sweet potato with a fork until smooth then add the mushrooms, onion and cabbage. Add half the cheese and mix well. Put the potato skins on a baking tray and spoon the sweet potato mash back into the skins. Sprinkle the remaining cheese over the top of the skins and bake in the pre-heated oven for 20 minutes. Enjoy!
Todays lunch, gluten free roll with grated sweet potato and mushroom burger. 
