600g sweet potato, peeled
2 teaspoon sweet paprika
1/2 cup reduced-fat smooth ricotta
40g reduced-fat feta, crumbled
2 tablespoons flat-leaf parsley, chopped
4 tablespoons chives, chopped
100g oil-free roasted red capsicum, diced
2 teaspoon lemon juice
pinch of chilli flakes
Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Slice sweet potato into 24 x 1cm-thick rounds. Place sweet potato rounds on prepared tray; spray lightly with olive oil and sprinkle with paprika. Bake for 20–25 minutes, turning halfway through cooking time, or until golden and tender. Set sweet potato rounds aside to cool.
Step 2Meanwhile, combine ricotta, crumbled feta, parsley and half of the chives in a medium bowl until smooth. Mix capsicum, lemon juice, chilli flakes and remaining chives in a bowl.
Step 3Spoon a teaspoon of ricotta mixture onto each sweet potato round. Top with a little of the capsicum salsa and serve.
