Roasted Sweet Potato Rounds topped with Hummus and Lemon Myrtle Chilli & Coconut Sprinkles

These sweet potato rounds can be bite sized or made larger for a light lunch

1 large , evenly shaped sweet potato

Your favourite Hummus

Lemon Myrtle Coconut Chilli Sprinkles 

Wild Herb Salt and course ground black pepper to taste

a little olive oil

Pre-heat the oven to 200C

Prepare a roasting tray by lining with Baker's paper and brushing with olive oil

Peel the sweet potato. Cut off the pointy small ends and cut the rest into rounds approximately  3cm deep.

Place the rounds of sweet potato onto the tray, brush the tops with a little olive oil and roast for about 35-45 minutes or until the potato is tender and is starting to caramalise at the base.

Remove from the oven when cooked and allow to cool to room temperature.

Use a biscuit/cookie cutter (as large as the rounds will allow) and carefully cut out a circle of sweet potato from each roasted round. Season each round with some Wild herb Salt and ground black pepper to taste .

Top the sweet potato circular pieces of sweet potato with your favourite hummus (or any other topping). Drizzle very lightly with a touch of olive oil and sprinkle the Lemon Myrtle Coconut Chilli Sprinkles over the top.

 

 


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