Heat the oven to 180°C. Prick the sweet potato a few times with a fork then drizzle all over with the olive oil and a large sprinkling of salt. Place in the oven for 45 minutes until cooked through.

Once the potato is cooked remove it from the oven and slice in half. Scoop out the insides into a bowl making sure to leave a layer of potato around the edges so that the skin doesn't split.

Mash the scooped out potato with the butter until you have a smooth mash then stir in the tomatoes, spring onion, spinach, chilli flakes and feta. Place the potato skins into a lightly greased baking tray and carefully place the sweet potato mixture back into the skins.

Sprinkle with the grated cheddar cheese (use as much or as little as you like here, I only used a light grating on each half) and return to the oven for about 10 minutes until the cheese has melted and the tomatoes have softened. Serve with some slices of cucumber, a spoonful of yoghurt and another sprinkling of aleppo chilli flakes.