skish
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Sweet potato rounds with feta and pomegranate

Soft sweet bases with salty feta and crunchy seeds.

  • 30 min
  • 1 serving
  • Vegetarian
  • Middle Eastern cuisine
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Sweet potato rounds with feta and pomegranate

Per serving

Calories
140 kcal
Protein
4.2 g
Carbohydrates
24.1 g
Fat
3.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Sweet potatoes100 g
  • Feta15 g
  • Pomegranate20 g
  • Mintto taste
  • Saltto taste

Contains: lactose,

In season: October – December

Method

  1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
  2. Meanwhile wash the sweet potato well, leaving the skin on, and cut it into rounds about 1 cm thick; salt lightly and lay them on the tray without overlapping.
  3. Bake for 20 minutes, turning them halfway, until golden and a fork goes in without resistance.
  4. While they bake, seed the pomegranate by tapping the upturned half with a spoon over a bowl; wash the mint and tear the leaves.
  5. Crumble the feta over the still-warm rounds and finish with the pomegranate seeds and mint.

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