Roasted Sweet Potato Toasts with Lemon Yogurt Cream, Caramelized Figs and Crunchy Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the sweet potato slices on the tray. Brush them with 15 ml (1 tbsp) olive oil and season with 2 g (about 1/2 tsp) salt, black pepper, and sweet paprika. Roast for 18 to 20 minutes at 220 °C / 425 °F, flipping halfway through, until tender and lightly browned on the edges.

3. 3

   While the sweet potato roasts, mix the Greek yogurt with the lemon zest, 10 ml (2 tsp) lemon juice, and a pinch of salt in a bowl until smooth and creamy.

4. 4

   Heat a small skillet over medium heat. Add the hazelnuts and toast for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

5. 5

   In the same skillet, add the remaining 15 ml (1 tbsp) olive oil and the figs. Cook for 1 minute, add the honey, and let them caramelize for 1 to 2 more minutes over medium heat, stirring gently. Add half of the thyme leaves and remove from the heat.

6. 6

   Arrange the roasted sweet potato toasts on a serving platter. Spoon over the lemon yogurt cream, then add the caramelized figs and finish with the toasted hazelnuts.

7. 7

   Top with the remaining fresh thyme and an extra pinch of salt if desired. Serve warm or at room temperature.