Description
A vibrant appetizer featuring roasted sweet potato rounds topped with creamy whipped feta and a zesty pistachio pesto.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 8 oz feta cheese
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 cup shelled pistachios
- 1/4 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.
- While potatoes roast, prepare whipped feta: In a food processor, blend feta, Greek yogurt, lemon juice, and minced garlic until smooth and creamy. Set aside.
- Make pistachio pesto: In the same processor (no need to clean), combine pistachios, basil, Parmesan, extra virgin olive oil, and lemon zest. Pulse until coarsely chopped but still textured.
- To assemble, spread a dollop of whipped feta on each sweet potato round, then top with a spoonful of pistachio pesto. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.