March 30, 2026

Sweet Potato Toast

Serves:

Cooking Time:

< 45 min

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.