Sweet Potato & Spring Onion Smash with Feta & Coriander

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Packed full of flavour you'll love this delicious topping.

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• energy
  228kcal
  278kcal
• fat
  5.3g
  6.5g
• of whichsaturates
  3g
  3.7g
• carbohydrates
  35.9g
  44g
• of which sugars
  6.8g
  8.3g
• fibre
  3.2g
  3.9g
• protein
  7.5g
  9.2g
• salt
  0.91g
  1.1g

• PER 100G
• PER SERVING

Ingredients

Serves 2

1 small sweet potato (98g)

1 spring onion, finely sliced (11g)

½ tsp paprika (1.1g)

Pinch chilli flakes (0.6g)

Small bunch coriander, roughly chopped, reserving a few leaves for garnish (4g)

50g Feta

4 Ryvita Crackerbread Original (80g)

Method

1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Place the sweet potato on a small tray and roast for 30-40 minutes until soft and cooked all the way through.
3. Allow to cool slightly before scraping out the flesh into a bowl and mashing together with the spring onion, paprika, chilli flakes, chopped coriander and some seasoning.
4. Spread onto the crunchy rye breads then crumble over the feta and garnish with a few coriander leaves.

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