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Andreea Fegan, www.LittleBitesOfJoy.com

Spring Sweet Potato Toasts with Herb Hummus

This spring potato toast with herb hummus celebrates new radishes popping up and spring herbs in the best way. It's the perfect trio of: sweet roasted sweet potatoes, herby creamy hummus, and fresh crispy radishes.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 or 2  oval or round sweet potatoes, depending on size
  • oil-free herbed hummus (see notes below on where to find this recipe) or your favorite hummus
  • sliced radishes and cucumbers
  • chives/spring onions and chili flakes/black pepper

Equipment

  • Baking tray with parchment paper.

Method
 

First Prepare the Sweet Potatoes
  1. Leave the skin on the potatoes and cut them into slices that are 1/4 inch to 1/3 inch thick (see notes below for additional guidance).
  2. Place the slices on a parchment-lined baking sheet and bake them at 400 degrees for about 15 minutes. They don't need anything else, no oil or salt! Check them often. Depending on how you cut them, they may need more or less time. They should be fork tender, but not too soft.
Next Assemble Your Toasts
  1. With the sweet potatoes on your plate, now layer the hummus, radishes, and seasonings. Serve and enjoy!

Notes

Tips for sweet potatoes: 
  1. Try to find ones that are oval or round. The long/thin ones don’t work as well for toasts.
  2. You need a good knife, as cutting into them is a little tricky.
  3. Try to cut them into 1/4 – 1/3 inch slices. They shouldn’t be so thick that they take long to cook, or too thin or flimsy that they can’t be hand-held. 
You decide how much of this recipe serves one person, but I find that one sweet potato is plenty for me in the morning. So this recipe can make enough for 2 or one with leftovers. 
 
Find the herb hummus here: http://littlebitesofjoy.com/oil-free-spring-herb-hummus/