These little guys are packed with so much flavor! Who would’ve known that blending up sunflowers would create a creamy spread? Well, with some olive oil and lemon juice, it does. Amazing! When you combine the softness of the roasted sweet potatoes with the crunchiness of the cucumbers it works perfectly. I keep the skin on the sweet potatoes because I think it looks better and it helps hold its shape when you pick it up. Roasted golden beets would work well here too. You can whip these up pretty fast and serve them as an appetizer at your next party. 
roasted sweet potatoes bites with a sunflower seed + cucumber spread
Prep time
Cook time
Total time
Serves: 30
Ingredients
- 2 sweet potatoes
- 1c sunflower seeds, unsalted, soaked for 30 min
- ½c olive oil, plus 1T
- ¼c fresh lemon juice
- 2 persian cucumbers, peeled
- 2T chives minced
- ¼c fresh cilantro, just the leaves
- salt
- fresh ground pepper
Instructions
- Preheat your oven to 400
- cut the sweet potato into ¼" rounds and place in a bowl. Coat with about 1T olive oil, ¼t salt and a few grinds of pepper. Place onto a baking sheet in a single layer and bake for 40 minutes, flipping them over half way through. Remove and set aside on a serving plate.
- while the sweet potatoes are baking, prep the cucumber. Cut it in half and scoop out all of the seeds. You want the cucumber to be as dry as possible so press each half with a paper towel.
- Cut the cucumber halves into ¼" strips and then into ¼" dice. Press the cubes in a paper towel and set aside.
- in a high speed blender or food processor, combine the drained sunflower seeds, olive oil, lemon juice, 1T chives, 2T cilantro, ¼t salt and a few grinds of pepper. Blend until smooth. The food processor may leave it a bit course, that's perfectly fine.
- Transfer into a bowl, check for seasonings.
- Mix in the cubed cucumber.
- Top each round of sweet potato with about 1T of the spread. Then garnish with cilantro leaves and minced chives.
- enjoy!
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