Roast the sweet potato and garlic in the oven and roast for 30 mins at 200°. Or if you already have some roasted garlic cloves, boil the sweet potatoes whole, in their skins. Remove the mushroom stem and with the help of a teaspoon make the central hole larger. I like to peel my mushrooms too, but if you wash them really well you don't have to peel

Put the ham in a large shallow pan or grill - you don't need to add oil because of the fat in the ham.

Heat until crispy

And put the slices on kitchen paper

Once the sweet potatoes and garlic are ready (I already had garlic cloves in the fridge after roasting a whole garlic bulb the day before so I boiled the sweet potatoes instead of roasting), peel carrfully

Drizzle with a little oil. I used an oil which has had a Carolina Reaper chilli soaking in it for the past few weeks and gives a lovely hot chilli flavour to salads and vegetables

Add salt and mash with a fork

Cut the ham slices with scissors

And mix well

Add the finely grated cheese and a generous dollup of yoghurt

Add the black pepper and mix well

Stuff the mushrooms and put them in the preheated oven for about ten minutes

Take out of the oven

And enjoy!!!