less than 30 mins
less than 10 mins
Wrap the sweet potato in wet baking paper and microwave on high for 6-7 minutes, or until softened.
Remove the paper, scoop out the potato flesh and mash with the Wensleydale, cream and butter. Season with salt and freshly ground black pepper and spoon back into the potato skin.
To serve, place onto a serving plate and sprinkle over the parsley.