Crispy sweet potato, sesame and feta nests with roasted lemon tahini yogurt dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a 12-cup muffin tin or 8 larger cups with 1 tablespoon of the olive oil.

2. 2

   Place the grated sweet potato in a large bowl. Add the crumbled feta, scallion, egg, rice flour, 1 tablespoon of the sesame seeds, garlic powder, black pepper, and salt. Mix well until you have an even, moist mixture.

3. 3

   Divide the mixture into the tin, pressing with your fingers to cover the bottom and sides of each cup to form small nests. Drizzle or brush the tops with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon sesame seeds.

4. 4

   Place the lemon halves in one corner of the pan or on a small separate tray, cut side down. Bake everything for 22 to 25 minutes at 220 °C / 425 °F, until the nest edges are deeply golden and crisp and the lemon is caramelized on the cut side.

5. 5

   While they bake, make the dip. In a bowl, combine the Greek yogurt, tahini, honey, and 1 tablespoon juice squeezed from the roasted lemon. If it is too thick, add the water a little at a time until creamy. Stir until smooth.

6. 6

   Remove the pan from the oven and let the nests rest for 5 minutes so they can set. Run a thin knife around the edges and unmold them carefully.

7. 7

   Serve the nests hot or warm with the roasted lemon tahini yogurt dip. Finish with the chopped fresh parsley and, if you like, a few extra drops of roasted lemon juice over the top.