Roasted sweet potato rounds recipe
These sweet potato rounds are perfect for a special occasion or as part of a
festive feast. They are easy to make and can be prepared ahead for less hassle
on the day. The roasted sweet potato discs make a delicious base for a whipped
feta topping, slices of sweet fig and pomegranate, and a drizzle of sticky
balsamic glaze. See method
Serves 4
15 mins to prepare and 40 mins to cook, plus cooling
394 calories / serving
Ingredients
2 large sweet potatoes, cut into 2cm-thick rounds
½ tbsp olive oil
200g feta, chopped
200g Greek-style yogurt
squeeze of lemon juice
2 tsp chopped thyme leaves, plus extra leaves, to serve
3 fresh figs, each cut into 8 wedges
1 tsp pomegranate seeds
rocket leaves, to serve
balsamic glaze, to serve
Method
Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato rounds on a
baking tray and toss with the oil and some seasoning. Bake in the oven for 30
mins, or until golden and crisp. Set aside to cool.
Meanwhile, make the topping. Put the feta in a mixing bowl and mash with a fork
until it starts to break down. Add the yogurt and whisk until the mixture is
creamy. Add a small squeeze of lemon juice and the chopped thyme, plus some
black pepper, and stir to combine.
Spread some of the whipped feta mixture onto each cooled round and top with a
couple of fig wedges, some pomegranate seeds and extra thyme leaves. Serve 3
rounds per person with a handful of rocket to garnish and a drizzle of balsamic
glaze.
Tip: You could make these sweet potato rounds with different toppings, too. Try
a few slices of Stilton with sliced apple and crumbled walnuts, or houmous with
sundried tomato pieces.
If making ahead, store the whipped feta topping and sweet potato rounds in the
fridge until nearly ready to serve. Allow the potatoes to come to room
temperature then assemble with the toppings as above.