Sweet Potato with Taleggio, Onions & Basil

Sweet Potato with Taleggio, Onions & Basil

Recipe by Recipe by Rukmini Iyer, tried & tasted by AnnabelCourse: Mouthwatering Meals, Recipes, Veggie / Vegan


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Cooking time





This recipe, Sweet Potato with Taleggio, Onions & Basil, is such a good supper dish and I love that it is one pan from The Green Roasting Tin by Rukmini Iyer. Recipe book link at bottom of article.


  • 4 sweet potatoes (about 1kg)

  • 2 red onions, quartered

  • 1 tbspn olive oil

  • 1 tspn sea salt

  • A handful of lemon thyme sprigs

  • 200g taleggio, thickly sliced

  • Dressing
  • 30g fresh basil

  • 3 tbspns olive oil

  • 1 clove garlic, finely grated

  • 1 tspn sea salt

  • ½ tbspn lemon juice


  • Preheat the oven to 180℃ fan/200℃/gas 6.
  • Prick the sweet potatoes all over with a fork, then tip them into a roasting tin with the quartered onions. Rub the potatoes and onions with the oil and salt, then scatter over the lemon thyme. Transfer to the oven and roast for 55 minutes.
  • For the dressing, mix the chopped basil with the olive oil, garlic, sea salt and lemon juice and set aside.
  • When the sweet potatoes have had 55 minutes, take the tray out of the oven and cut a cross into each potato – they should be wonderfully soft inside. Lay the slices of taleggio inside the potatoes, then return to the oven for a further 5 minutes for the cheese to melt. Serve hot, with the onions and dressing alongside.

Cook’s Tip

  • If you cannot find taleggio cheese then substitute any blue cheese with a rind like Cambanzola.
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    • I have added now – I am never completely sure that the calorific value is correct so I don’t like to mislead but I think this is right. Of course sweet potatoes are considered as low-glycaemic foods that do not cause an instant spike in blood sugar levels and they have a high water content which makes them great for weight loss. (And I love their taste so I am always using them!) Annabel

    • Yes – we don’t claim to be the creator of 90% of our recipes hence we put the name of the creator but ‘tried and tasted’ by either Annabel or Grace. Wherever possible we add a link to purchase the creator’s recipe book at the bottom of the article.

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