Prep Time: 15 minutes | Cook Time: 1 hour, 15 minutes | Serves: 12
Ingredients
- 1kg sweet potatoes, washed (see tip)
- 1 zucchini, cut into ½cm rounds
- Zest of 1 lemon
- Red chilli, chopped, to serve
- 1 tub Emporium Selection Persian fetta
- Fresh mint leaves, to serve
Method
- Cut the sweet potatoes in 3cm lengths, leaving the skin on. You will need 12 pieces. Boil in a large pan of salted water for 15-20 minutes or until softened. Gently remove and place on a tea towel to dry.
- Preheat oven to 180°C (or 160°C fan-forced). Drain the fetta, reserving the oil. Use the fetta oil to generously brush each hole of a 12-hole metal muffin tin.
- Add a sweet potato piece on top and use a pestle to squish it down, creating a little cup to accommodate the filling (see tip). Make sure the base isn’t too thick. Brush generously with fetta oil and season with salt and pepper. Make sure you brush the sweet potato generously, to allow the sides to crisp up and caramelise.
- Bake for 45-55 minutes or until caramelised at the edges, loosely covering with foil if they get too dark.
- Meanwhile, heat a grill pan or BBQ, to high. Grill zucchini for a minute on each side or until nicely charred.
- Use a small palette knife to very carefully remove the sweet potato cups to a platter (see tip). Crumble the fetta on top. Top with zucchini, lemon zest, chilli and mint and serve with a drizzle of fetta oil.
Tip: Look for long, even, sweet potatoes, ideally around 6cm wide. Sweet potato cups are extremely delicate. If they lose their shape they can simply be squished back together.
Optional: Omit the chilli if you prefer it mild.
