Crispy sweet potato, goat cheese and pepita bites with lime cilantro cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a large baking sheet or line it with greased parchment paper.

2. 2

   Place the shredded sweet potato in a clean kitchen towel and squeeze well to remove as much moisture as possible. Transfer it to a large bowl.

3. 3

   Add the chopped pepitas, beaten egg, green onion, rice flour, 1 teaspoon sweet paprika, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil to the bowl. Mix until combined.

4. 4

   Shape 12 compact bites, using about 2 tablespoons of mixture per piece. Place them on the baking sheet and flatten them slightly so they brown evenly.

5. 5

   Bake for 18 minutes at 220 °C / 425 °F. Remove the tray, carefully flip the bites, and brush or drizzle with the remaining 1 tablespoon olive oil.

6. 6

   Return to the oven and cook for 7 more minutes at 220 °C / 425 °F, or until the edges are deeply golden and crisp.

7. 7

   While they bake, make the cream by mixing the Greek yogurt, goat cheese, lime zest, 2 tablespoons lime juice, garlic, cilantro, the remaining 1/2 teaspoon sweet paprika, 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper in a bowl. Stir with a spoon or fork until smooth.

8. 8

   Serve the bites hot or warm, topped with a teaspoon of lime cilantro cream on each one. If desired, finish with a little extra fresh cilantro on top.