Sweet potato toast
Ingredients
for 4 people
| 400 g | sweet potatoes, peeled, cut lengthwise into slices approx. 1 cm thick |
| 1 tbsp | olive oil |
| ¼ tsp | salt |
| 250 g | Camembert, in slices |
| 1 tbsp | olive oil |
| 1 | organic lime, use a little grated zest and all of the juice |
| 1 bunch | flat-leaf parsley, leaves torn off |
| ½ bunch | chives, finely chopped |
| 40 g | sunflower seeds, roasted |
| ½ tsp | chilli flakes |
| ¼ tsp | salt |
How it's done
Sweet potatoes
Mix the sweet potatoes, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
Bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove.
Return to the oven
Spread the cheese on top of the sweet potato slices, return to the oven for approx. 5 mins. Remove, serve on a platter.
Herb salad
In a small bowl, mix the oil with all the other ingredients up to and including the salt, spread on top of the sweet potatoes.
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