Put the sweet potato pieces in a pan and cover with boiling water, cook for 10-15 minutes until soft, then drain well. Ensure all the water has gone, tip into a bowl and mash (use a fork or a masher).

Roughly chop your cooked chestnuts (if using fresh ones, snip a hole in each one with scissors, then roast in a pan for about 30 minutes, Allow to cool then peel). Add the chestnuts to the mash, then add the chopped pecans, spring onions, sage, rosemary, paprika and seasoning. Mix well to combine.

Spread the mixture into a greased dish, then mix the oats and sesame seeds together and sprinkle over the top. Roughly press the oats into the stuffing mixture (with fingers or a teaspoon), then flatten the top. Spray with oil.

Bake at Gas Mark 6 (400f / 200c) for 45 minutes. The top and sides should be lovely and crispy.

Serve as it is OR allow to cool then roll into balls, spray with oil and pop in the oven for 5 minutes before serving.

Enjoy!