Ingredients

The following ingredients have 10 Servings
  • 2 sweet potatoes of similar shape and size, scrubbed clean but not peeled
  • Private Reserve Greek extra virgin olive oil
  • Kosher salt
  • Generous sprinkle Za'atar
  • Generous sprinkle Sumac 
  • Tahini sauce recipe
  • 1 1/2 cup cooked or canned chickpeas, drained and rinsed
  • Handful cherry tomatoes, halved
  • Generous handful fresh parsley, chopped
  • Crumbled feta, to your liking
  • 1 scallion, finely chopped (white and green parts)

Instruction

  • Heat oven to 400 degrees F.
  • Wash and scrub sweet potatoes very well. Cut off the pointy ends.
  • Microwave each sweet potato for about 45 seconds to 1 minute. And when cool enough to handle,  slice length-wise  thinly (1/4" slices.)
  • Lightly brush a large baking sheet with a little extra virgin olive oil. Arrange the sweet potato slices on the prepared baking sheet. Brush with extra virgin olive oil and season with kosher salt.
  • Bake in heated oven for about 15 minutes or so (until tender. ovens vary, so just watch that the sweet potato toasts are nice and tender, but you don't want them to fall apart). Remove from oven.
  • While the sweet potatoes are baking, prepare the tahini sauce according to this recipe. Prepare the remaining toppings.
  • To serve as an appetizer, transfer to a large serving platter. Sprinkle za'atar and sumac all over the sweet potatoes (a generous sprinkle.) Top with a drizzle of tahini sauce (keep the remaining tahini on the side for people to add as they wish.) Add the remaining topping. Enjoy!