Sweet Potato Toasts with Mint Pea Cream Cheese

Ingredients

• 800 g small sweet potatoes (4 small sweet potatoes)
• 3 tbsp olive oil
• Salt
• Cayenne pepper
• 200 g peas (frozen)
• 300 g chunky cream cheese (0.8% fat)
• Pepper
• 1 tbsp Lemon Juice
• 4 sprigs Mint

Instructions

1. 1.

   Peel, wash and slice the sweet potatoes lengthwise into about 1 cm thick slices. Place the slices on a baking sheet lined with parchment paper, brush with 2 tbsp oil and season with salt and cayenne pepper.

2. 2.

   Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes until soft and lightly browned.

3. 3.

   Meanwhile cook the peas in boiling salted water for about 5 minutes. Drain, shock in cold water and let drain. Slightly mash the peas and mix with cream cheese, remaining oil, salt, pepper and lemon juice.

4. 4.

   Wash mint, pat dry, strip leaves, set aside a few leaves, roughly chop the rest. Fold the chopped mint into the cream cheese mixture.

5. 5.

   Remove sweet potato slices from oven, arrange on a plate, spread the cream cheese‑pea mixture over them and garnish with the reserved mint leaves.