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Lancewood Sweet Potato Toast
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Lancewood Sweet Potato Toast

Ingredients

Sweet potato toast:

2 large sweet potatoes , cut into 0.5 cm thick slices
30 ml olive oil

Yoghurt hummus:

400 g canned chickpeas , drained
1 garlic clove(s) , crushed
30 ml sesame oil
180 ml LANCEWOOD® Double Cream Plain Yoghurt
2.5 ml cumin
1 lemon , juice of half the lemon
salt  to taste

To serve:

30 ml sesame seeds , toasted
coriander , few sprigs
1 lemon , zest only
125 ml sprouts

Method

Sweet potato toast:

Preheat the oven to 200˚C. Line two baking sheets with baking paper.

Place the sliced sweet potatoes on the baking sheets and brush with oil on both sides.

Bake for 30 – 40 minutes until cooked through and crispy around the edges.

Yoghurt hummus:

Place the chickpeas, garlic and sesame oil in a food processor. Process until smooth.

Add the yoghurt, cumin, lemon juice and salt and process until well combined.

To serve:

Spoon the yoghurt hummus onto the sweet potato toasts and sprinkle with sesame seeds, coriander, lemon zest and sprouts. Serve immediately.

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