Air Fryer Sweet Potato Coins with Pepita Crust, Whipped Feta and Chili Lime

Instructions

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   1. Preheat the Air Fryer to 200 °C / 400 °F for 3 minutes.

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   2. In a large bowl, toss the sweet potato rounds with 1 tablespoon olive oil, 3/4 teaspoon salt, black pepper, garlic powder, and smoked paprika until evenly coated.

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   3. In another bowl, combine the chopped pumpkin seeds and panko. Press one side of each sweet potato round into the mixture to create a light crust.

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   4. Arrange the sweet potato rounds in the Air Fryer basket in a single layer, crust side up. Cook at 200 °C / 400 °F for 9 minutes.

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   5. Open the Air Fryer, brush or drizzle the rounds with the remaining 1/2 tablespoon olive oil, and continue cooking at 190 °C / 375 °F for 8 to 9 more minutes, until the sweet potato is tender and the crust is golden.

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   6. While they cook, make the whipped feta: in a small processor or with an immersion blender, blend the feta cheese, Greek yogurt, 2 teaspoons lime juice, half of the lime zest, and 1/4 teaspoon salt until thick and smooth.

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   7. In a small bowl, stir together the honey, red pepper flakes, and the remaining lime zest.

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   8. Spread the whipped feta on a serving platter or individual plates. Top with the hot sweet potato coins, finish with the chili-lime honey, and sprinkle with chopped chives.

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   9. Serve immediately to enjoy the contrast between the crunchy crust, the tender sweet potato, and the savory feta cream.