Sweet Potato Stamppot with Greek-Style Cheese

Slice the onion into half rings. Cut the tomato into wedges. In an oven dish, combine the tomato with the balsamic vinegar and half each of the onion and olive oil. Season with salt and pepper, then roast in the oven for 15 - 17 minutes, tossing halfway. Chop the pecans into smaller pieces if preferred. Heat a clean frying pan over high heat and toast the pecans until evenly browned, then remove from the pan and set aside.

In a bowl, combine the extra virgin olive oil with the Italian seasoning. Dice the Greek-style cheese into 1cm cubes, then transfer to the bowl and toss well to coat with the oil. Set aside until serving. Heat the rest of the olive oil in the same frying pan over medium heat. Fry the rest of the onion for 6 – 8 minutes, seasoning with salt and pepper.

Mash the potatoes and sweet potatoes with a splash of milk or the reserved stock. Stir in the mustard and season to taste with salt and pepper.

Stir the onion and half of the Greek-style cheese into the mash. If preferred, briefly heat the pan so as to allow the cheese to melt. Add the roasted tomato and the lettuce, then mix well to combine.