There’s something really fun about finger food that you can pop into your mouth in one bite! Even better when you can repurpose the humble sweet potato into a type of soft cracker and top with a spicy dip. These are just that little bit different and happen to suit many different eating styles.
Makes: 20 pieces
=R1=
Servings
20
Prep time
Cook time
Recipe
Ingredients
- 2 sweet potatoes, peeled & sliced into 20 rounds about 0.5cm each
- 3 tbsp cold-pressed olive oil
- 2 large avocados
- 2 tbsp freshly squeezed lime juice
- ¼ tsp cayenne pepper
- ½ tsp cumin
- Salt & pepper
- 1 ear corn, husks peeled
- 2 tbsp sesame seeds
Method
- Preheat oven to 200°C. Place sweet potato slices on paper-lined tray in single layer. Brush with 2 tbsp olive oil and bake for 15 mins until cooked through and slightly golden.
- Meanwhile, scoop flesh from avocados and place in bowl. Add lime juice, cayenne pepper and cumin. Season with salt and pepper and mash with fork until smooth. Set aside.
- Rub last tbsp olive oil on corn cob and season with salt and pepper. Heat griddle pan over high heat and cook corn on all sides for 1 min each until blackened. Slice kernels off with sharp knife, trying to keep some together in groups.
- To serve, place sweet potato slices on platter. Top with little dollops of guacamole, some charred corn and a sprinkle of sesame seeds.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
