Crispy Sweet Potato Sesame Coins with Warm Whipped Feta and Hot Honey

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line two baking trays with parchment paper and set aside.

2. 2

   Wash the sweet potato and slice it very thinly, about 2-3 mm thick. Place it in a large bowl with 22 ml (1 1/2 tbsp) olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss well to coat all the slices.

3. 3

   Arrange the sweet potato slices in a single layer on the trays without overlapping. Sprinkle the sesame seeds over the top so they stick to the oil.

4. 4

   Bake for 18 minutes at 220 °C / 425 °F. Remove the trays, carefully flip the more browned slices, and rotate the trays for even cooking.

5. 5

   Bake again for 8 to 12 more minutes at 220 °C / 425 °F, watching closely at the end, until the coins are browned around the edges and crisp. Let them rest on the trays for 5 minutes so they finish drying out.

6. 6

   Meanwhile, place the feta cheese, Greek yogurt, lemon juice, the remaining 8 ml (1/2 tbsp) olive oil, and 15 ml (1/2 tbsp) honey in a small food processor or blending cup. Blend until thick and smooth. If needed, add the warm water little by little to loosen it slightly.

7. 7

   Transfer the feta cream to a small saucepan and warm it over very low heat for 1 to 2 minutes, just until lightly warm; do not let it boil.

8. 8

   In a small bowl, mix the remaining 1 tbsp honey with the red pepper flakes to make a quick hot honey.

9. 9

   Serve the crispy sweet potato coins on a platter with the warm whipped feta in the center. Finish with the hot honey over the cream and the chopped fresh chives. Enjoy immediately to keep the contrast between crunchy and creamy.