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🍽️ Crispy Sweet Potato Toast with Yogurt Tahini Cream

104 kcal · 30 min · 4 servings

Crispy Sweet Potato Toast with Yogurt Tahini Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the mint thoroughly under cold water.
  2. 2. Shake off excess water or gently pat the mint dry with a kitchen towel.
  3. 3. Rinse the blueberries under running water as well.
  4. 4. Cut the washed blueberries in half.
  5. 5. Remove the tough stems and the green core from the tomatoes.
  6. 6. Rinse the prepared tomatoes under cold water.
  7. 7. Cut the tomatoes into four equal pieces.
  8. 8. Place the chickpeas, yogurt, and tahini into a blender or stick blender.
  9. 9. Blend the mixture until it is completely smooth and creamy.
  10. 10. Season the cream with a pinch of salt.
  11. 11. Add freshly ground black pepper.
  12. 12. Add ground cumin for seasoning.
  13. 13. Place one slice of sweet potato into the toaster.
  14. 14. Toast the sweet potato slice for about 10 minutes until crispy.
  15. 15. Preheat the oven to 200 degrees Celsius (top and bottom heat).
  16. 16. Place the sweet potato slice on a baking sheet.
  17. 17. Bake the sweet potato in the preheated oven until golden brown and crispy.

Nutrition per serving