Crispy sweet potato spoons with whipped feta, dill cucumber, and spiced walnut

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F and line a baking sheet with parchment paper.

2. 2

   2. Toss the sweet potato slices with 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Arrange them in a single layer on the baking sheet.

3. 3

   3. Roast the sweet potato for 20 to 22 minutes at 220 °C / 425 °F, flipping halfway through, until tender and lightly browned around the edges.

4. 4

   4. Meanwhile, make the cream: blend or mash the feta with the Greek yogurt and 1 teaspoon (5 ml) lemon juice until smooth and spreadable.

5. 5

   5. In a small bowl, combine the cucumber with the fresh dill, the remaining tablespoon of olive oil, the remaining teaspoon of lemon juice, and a pinch of salt.

6. 6

   6. Heat a small skillet over medium heat. Add the walnuts, ground cumin, honey, and mild chili flakes if using. Cook for 1 to 2 minutes, stirring, until the walnuts are glossy and fragrant. Remove from the heat and let cool slightly.

7. 7

   7. Let the sweet potato slices cool for 5 minutes so they firm up and hold the topping better.

8. 8

   8. To assemble, place a small spoonful of whipped feta cream on each sweet potato slice, add a little dill cucumber, and finish with the spiced walnuts on top.

9. 9

   9. Serve immediately or at room temperature to keep the contrast between the crisp sweet potato, salty cream, and fresh topping.