Snacks · CRESPO KITCHEN

Sweet Potato Rounds with Mango and Pepitas

Baked sweet potato rounds with a fresh creamy topping.

45 min approx.6 servingsBoth in one recipe

Ingredient photograph: Diced mango. Alberta Studios · Pexels. Original. Photography credits.

Ingredients

600 g scrubbed sweet potato, sliced 1 cm thick
20 ml olive oil
¼ teaspoon salt
150 g finely diced fresh mango
50 g finely chopped dried mango
120 g Greek yogurt
15 ml lime juice
30 g toasted pumpkin seeds
¼ teaspoon chili powder

Method

Heat oven to 200°C/390°F. Toss sweet potato with oil and salt; spread on a tray.
Bake for 25–30 minutes, turning once, until tender and golden.
Mix yogurt, lime and dried mango. Reserve fresh mango.
Top warm rounds with yogurt, fresh mango, pumpkin seeds and chili; divide into 6 portions.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

mexicoinmykitchen.com