Peel and slice the sweet potatoes and cook them in a large pot of water for 10 minutes until tender.
Drain the sun-dried tomatoes and cut them into pieces. Pre-chop the goat’s cheese. Set aside.
Put a frying pan on the heat when the sweet potatoes are halfway through their cooking time. Add a dash of olive oil and let the spinach shrink. Add the sun-dried tomatoes and turn off the heat.
Drain the potatoes and mash to a puree. Add the spinach and sun-dried tomatoes and stir well.
Finally, add the goat’s cheese and season with salt and pepper.