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.
Preheat oven to 180c/ 350F/ GM4 and line a baking tin with parchment
Peel the potatoes and chop into 1 cm cubes
Lay on the baking parchment, add 1 ½ tablespoon oil and season with salt & pepper. Toss to coat
Roast for 40 minutes until tender, turning the potatoes half way through the cooking time
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
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
Put the yoghurt, tahini, avocado (skin & stone removed), salt, garlic & lime juice into a jug
Strip the leaves from the coriander and add to the jug along with the mint