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🍽️ Crispy Sweet Potato Bites with Fresh Goat Cheese Dip

142 kcal · 30 min · 4 servings

Ingredients

• 400 g sweet potatoes (1 elongated sweet potato)
• 1 tsp olive oil
• 4 sprigs mint
• 15 g pistachio kernels (1 tbsp)
• 150 g goat cream cheese (45% fat in dry matter)
• salt
• pepper
• 30 g pomegranate seeds (2 tbsp)

Instructions

1. 1. Peel the sweet potato and wash it thoroughly.
2. 2. Cut the sweet potato into slices about half a centimeter thick.
3. 3. Line a baking tray with baking paper and place the slices on it.
4. 4. Brush the slices lightly with oil.
5. 5. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan or gas mark 3).
6. 6. Bake the sweet potato slices until crispy for 8 to 10 minutes.
7. 7. Wash the mint and shake it dry.
8. 8. Pluck the mint leaves from the stems.
9. 9. Finely chop half of the mint leaves.
10. 10. Finely chop the pistachios.
11. 11. Mix the goat cheese with the chopped mint and half of the pistachios.
12. 12. Season the cheese-mint mixture with salt and pepper.
13. 13. Remove the sweet potato slices from the oven.
14. 14. Let the slices cool down for 5 minutes.
15. 15. Fill the cheese mixture into a piping bag fitted with a large nozzle.
16. 16. Pipe small dollops of the cheese mixture onto the cooled sweet potato slices.
17. 17. Garnish the canapés with fresh mint leaves.
18. 18. Sprinkle the remaining pistachios over them.
19. 19. Finally, add pomegranate seeds.

Nutrition per serving

• kcal: 142
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 18 g