Roasted Sweet Potato Bites with Whipped Feta, Balsamic Warm Grapes, and Toasted Sesame

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Arrange the sweet potato rounds in a single layer and toss them with 15 ml (1 tbsp) olive oil, 2 g (about 1/2 tsp) salt, and the black pepper.

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   2. Roast the sweet potato for 22 to 25 minutes at 220 °C / 425 °F, flipping halfway through, until tender and lightly browned around the edges. Let it cool for 5 minutes on the tray.

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   3. While the sweet potato roasts, make the cream: in a small processor or with a hand blender, blend the feta cheese, Greek yogurt, lemon juice, honey, and a pinch of the remaining salt until thick and spreadable. Set aside.

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   4. Heat a small skillet over medium heat. Add the remaining 7 ml (1/2 tbsp) olive oil and the red grapes. Sauté for 2 minutes, add the balsamic vinegar, and cook 1 to 2 minutes more until the grapes are warm and lightly glazed but still holding their shape.

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   5. In a dry skillet or small pan, toast the sesame seeds over medium-low heat for 1 minute, stirring, until fragrant. Remove immediately so they do not burn.

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   6. Assemble the bites: place a generous teaspoon of whipped feta cream on each roasted sweet potato round, top with a few balsamic warm grapes, and finish with toasted sesame seeds and fresh thyme leaves.

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   7. Serve the bites warm or at room temperature. If desired, add a final small pinch of salt just before serving to sharpen the flavor contrast.