Sweet Potato Canapés with Goat Cheese Dip

Ingredients

• 400 g sweet potatoes (1 long sweet potato)
• 1 tsp Olive oil
• 4 stems mint
• 15 g Pistachios (1 tbsp)
• 150 g goat cream cheese (45% fat in the tub)
• Salt
• Pepper
• 30 g Pomegranate seeds (2 tbsp)

Instructions

1. 1.

   Peel, wash and slice the sweet potatoes into ½ cm thick rounds. Place on a parchment-lined baking sheet, brush with oil, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 8–10 minutes.

2. 2.

   Meanwhile wash the mint, pat dry, pluck the leaves and finely chop half of them. Finely chop the pistachios. Mix the goat cheese with the chopped mint and half the pistachios, seasoning with salt and pepper.

3. 3.

   Remove the sweet potato rounds from the oven and let cool for 5 minutes. Fill a pastry bag fitted with a large nozzle with the cheese mixture, pipe small dollops onto the rounds, and sprinkle with mint leaves, remaining pistachios and pomegranate seeds.