SWEET POTATO BRUSCHETTAS

Serves 4

Ingredients

• 2 sweet potatoes (medium)
• Drizzle olive oil

Caramelised Onions:

• 1 tablespoon olive oil
• 2 large white onions
• Generous pinch coarse sea salt
• 1 tablespoon balsamic vinegar
• 1 tsp brown sugar

Sunflower Seed Pate:

• 1 cup raw sunflower seeds
• 1 stalk celery
• 1 tablespoon minced red onion
• 2 teaspoons onion powder
• ½ teaspoon coarse sea salt
• Juice of one lemon

Instructions

1. Blend all ingredients in a food processor until it resembles a pate – stop and scrape the sides as you go. Set aside.
2. Pre-heat oven at 225˚C / 437˚F. Wash sweet potatoes, pat dry, and slice into rounds just under 1cm in thickness.
3. Lightly coat/drizzle with olive oil, arrange on a tray lined with baking paper and bake for 10 minutes on each side. Remove and set aside.
4. To make the caramelised onion, peel then finely slice the onions. Heat oil in a fry pan, then cook onions with salt (low-medium heat) until golden, or about 15-15 minutes.
5. Add balsamic vinegar and sugar, then cook a further 10-15 minutes. Resist the urge to turn the heat up, or it will burn and stick.
6. To serve, spoon a little of the sunflower pate over each sweet potato round, add caramelised onion, garnish with fresh herbs if desired (e.g. rosemary), and enjoy!