5 from 1 vote
Chilli and feta sprinkled sweet potato cubes in small skillets with avocado feta dip
Chilli Sweet Potato Cubes with Avocado & Feta Dip
Prep Time
15 mins
Cook Time
40 mins
 

Chilli Sweet Potato Cubes with Avocado Feta Dip is a relatively healthy yet fun snacking option. Serve them at your next party and delight your guests.

Course: Appetiser/ Nibble, snack/ appetiser
Cuisine: American, Worldwide
Keyword: avocado dip, roasted sweet potato, sweet potato
Servings: 2 - 3 People
Author: Jane Saunders
Ingredients
For the Sweet Potato Cubes
  • 2 Medium Sweet Potatoes (approx 575g/ 20oz total)
  • 1-2 tbsp Olive oil
  • 1 Red chilli (medium heat)
  • 2 Spring onions (scallions)
  • 45 g/ 1 1/2oz Feta cheese
For the Avocado & Feta Dip
  • 2 tbsp Greek yoghurt (full fat)
  • 10 g/ 1/4 cup Fresh coriander (cilantro) leaves
  • 6 Mint leaves
  • 1 tsp Tahini
  • 1/2 Avocado (medium)
  • 1/4 tsp Salt
  • 1/2 tbsp Lime juice
  • 1/2 Clove garlic (peeled)
  • 15 g/ 1 oz Feta cheese
Instructions
Make the Sweet Potato Cubes
  1. Preheat oven to 180c/ 350F/ GM4 and line a baking tin with parchment

  2. Peel the potatoes and chop into 1 cm cubes

  3. Lay on the baking parchment, add 1 1/2 tbsp oil and season with salt & pepper. Toss to coat

  4. Roast for 40 minutes until tender, turning the potatoes half way through the cooking time

  5. Prepare the chilli and spring onion - deseed the chilli and dice finely. Remove the tough outer skin of the spring onion and slice thinly. Cook in the remaining oil for 2 minutes to soften

  6. When the potatoes are cooked through, spoon the cooked chilli on and into the pan and toss to combine. Pile the potatoes into serving bowls and crumble the feta over the top. Serve immediately with the Avocado & Feta Dip

Make the Avocado & Feta Dip
  1. Put the yoghurt, tahini, avocado (skin & stone removed), salt, garlic & lime juice into a jug

  2. Strip the leaves from the coriander and add to the jug along with the mint

  3. Blitz with a stick blender until smooth

  4. Crumble in the feta and blend again

  5. Store in the fridge (covered) for up to 2 days