Sweet Potato & Feta Toasts

📝 Ingredients

• 1 long, even sweet potato (about 300 g)
• 2 tsp olive oil
• 70 g feta
• 50 g 2% Greek yoghurt
• ½ lemon (for the juice)
• ¼ pomegranate (about 60 g seeds)
• 1 tsp honey
• 10 fresh mint leaves
• Salt, black pepper

🍴 Utensils

• Oven
• Baking tray + baking paper
• Chef's knife and chopping board
• Pastry brush
• Bowl
• Fork

📖 Steps

1. Preheat the oven to 210 °C. Wash the sweet potato well, scrubbing the skin under running water (keep it on: it helps the slices hold together), then dry it thoroughly with a tea towel.
2. Lay the sweet potato flat on the board and cut it lengthways into even slices 1 cm thick. Keep the two rounded end slices too: they cook the same way. An even thickness guarantees even cooking.
3. Spread the slices out on the baking tray lined with baking paper, without overlapping. Brush both sides with olive oil, then season lightly with salt and pepper.
4. Roast for 20 to 25 min, turning the slices halfway through, until the tip of a knife slides through without resistance and the edges are golden. Keep an eye on them for the last 5 minutes: overcooked, they become dry and brittle.
5. Meanwhile, crumble the feta into a bowl and mash it with a fork with the Greek yoghurt and the juice of the half lemon, until you have a thick but still slightly grainy cream. Season with pepper, but not salt: the feta is already salty.
6. Remove the seeds from the pomegranate quarter over a bowl: hold it cut side down in your palm and tap the back of the skin with a spoon to knock the seeds out. Remove the small white membranes, which are bitter.
7. Leave the slices to cool for 3 min so they firm up, then spread generously with the feta cream. Scatter over the pomegranate seeds and chopped mint at the last moment, so the leaves don't turn black.
8. Finish with a thin drizzle of honey over each toast and a grind of pepper. Serve warm, while the sweet potato is still meltingly soft, with your hands or with a knife and fork.