These are nice - they're easy to make, they're packed with goodness and they taste yum. Eat hot from the oven or wrap and pack in your bag.
2 small sweet potatoes
375g sheet ready rolled puff pastry
2 tbsp sun dried tomato paste or red pesto
handful baby tomatoes, halved
100g goats cheese, crumbled
2 tbsp pumpkin seeds
drizzle of olive oil
Preheat the oven to 200C / Gas 6. Bake the sweet potatoes for 30 minutes or so until just about cooked through but not soft. Peel and slice.
Meanwhile, cut the pastry into six rectangles. Spread the the pastry with the sun dried tomato paste and top with the sliced sweet potato. Scatter with the tomatoes, cheese, pumpkin seeds and finally a drizzle of oil. Bake for 20 minutes until puffed and dark golden.