Step 1

Preheat the oven to 200c.

Step 2

Put your halved sweet potato flesh side up on your cutting board and score the surface with diagonal lines about 1 cm apart. Turn your sweet potato 180 degrees and score again, so you create a diamond pattern. Repeat with the other half of the potato. Use 1 tsp of butter for each potato half and spread it onto the scored surface.

Step 3

Put the potato halves flesh side down into a baking tray and bake for 20 minutes.

Step 4

Meanwhile combine the lemon juice, maple syrup, apple and spices in a bowl and add a small pinch of salt. Give it all a stir until combined and set aside.

Step 5

Remove the potatoes from the oven and turn them over in the tray. Add the remaining butter to the tray and then add the apple mix to the base of the tray. Give the apples a stir, the butter should have melted a little. Return to the oven for 20 minutes.

Step 6

Take the tray out of the oven and use a skewer or sharp knife to check that the sweet potato is tender.  If not, return to the oven for 10 minutes. If everything is tender and looks golden and caramelised then you’re ready to serve.

Step 7

Arrange your sweet potatoes on a plate and heap the apple on top. Scatter with fresh pomegranate seeds and serve whilst hot. If you have a sweet tooth, you can drizzle extra maple syrup over the top.