Witches fingers

Boil the sweet potato chunks in salted water for about 10 minutes or until tender.

Drain and allow to steam dry for a few minutes until cool enough to handle. Place into a tea towel and squeeze out as much moisture as you can.

Place into a bowl and add the cheese, butter, cornflour, paprika, chilli flakes and season generously with sea salt and freshly ground black pepper. Mash until smooth then allow to cool before chilling in the fridge for 30 minutes.

Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Line a baking tray with greaseproof paper.

Fill a piping bag fitted with a large round nozzle, with the mashed sweet potato. Pipe 16 fingers onto the prepared baking tray. Place a blanched almond at the tip of each of the fingers and use a knife to mark three lines in the centre of each for the knuckles.

Bake in the oven for 20 minutes, until lightly browned. Serve warm with a bowl of tomatillo salsa to dip in to.