Mediterranean Inspired Sweet Potato Toasts with Whipped Feta

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THE RECIPE

Mediterranean Inspired Sweet Potato Toasts with Whipped Feta

INGREDIENTS

• 1 large sweet potato, sliced lengthwise into even slices (approximately 1/4 to 1/2-inch thick)

• 2 tablespoons extra virgin olive oil

• 2-4 cups spinach

• 1 (14 ounce) can chickpeas, drained and rinsed

• Kosher salt and black pepper

• Pinch of crushed red pepper flakes

• Chopped parsley for garnish

• Sun-dried tomatoes for garnish

WHIPPED FETA

• 1 cup feta, crumbled and at room temperature

• 1/4 cup extra virgin olive oil

• 2 tablespoons full fat Greek yogurt

• Juice and zest from one lemon

• Pinch of crushed red pepper flakes

• Kosher salt and black pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit. Place the sweet potato slices and chickpeas onto a parchment lined baking sheet.

2. Bake for 30 minutes, or until sweet potato slices are slightly toasted and chickpeas are slightly crispy. Thicker slices may require a bit more time.

3. Meanwhile, sauté the spinach. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Place the spinach in the skillet and sauté for about 2-3 minutes, or until the spinach is wilted. Set aside.

4. Prepare the whipped feta. Add the feta and Greek yogurt to a food processor. Pulse until well-combined and no large crumbles remain. Add the oil, lemon juice & zest, red pepper flakes, and salt & pepper to the food processor and blend until everything is well combined.

5. Top the sweet potato toasts with the whipped feta, sautéed spinach, chickpeas, sun-dried tomatoes, parsley, and red pepper flakes. Serve and enjoy!