Sweet Potato Shakshuka with Sriracha Butter

Preheat the oven to 200 °C. Spread the sweet potato cubes on a baking sheet, prick with a fork, drizzle with 2 tbsp olive oil, and season with salt and pepper. Bake for about 25–40 minutes until soft. Once done and slightly cooled, mash into a coarse mixture with the grated cheddar, cumin, garlic, and a pinch of salt.

Meanwhile, mix the red onion with the lime juice and a pinch of salt. Let it sit for about 5 minutes (preferably in the refrigerator) to soften and develop its fresh aroma.

Melt the butter in a small saucepan and stir until smooth with the Sriracha sauce. Keep warm.