4-5 medium sweet potatoes
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp ground black pepper
1 clove crushed garlic
1 small bunch fresh coriander
100g plant-based feta
100g pomegranate seeds
1 tbsp pumpkin seeds
Begin by setting your oven temperature to 190°C/375°F/Gas Mark 5.
Peel and thinly slice the sweet potatoes (I used a mix of white and orange but the choice is yours). To slice, you can use a mandoline or sharp knife, but ensure to cut across the width of the potato to form discs. Set the slices aside while you make the marinade.
In a medium baking dish, mix the oil, spices, crushed garlic and salt and pepper. Finely chop half of the fresh coriander and add.
In the same dish, coat the sliced potatoes in the oil mixture. Make sure all of the slices are covered and none are stuck together; and follow by standing them up in the dish. You can do this in rows or in a spiral (pictured) – depending on the shape of your chosen dish. The slices should be as vertical as possible, as they will relax in shape during baking.
Once you have arranged the potato slices, take half of the feta and use your fingers to roughly crumble it all over the top of the potato, allowing it to fall into the gaps.
Sprinkle on the pumpkin seeds.
Bake in the oven for 45-50 minutes until visibly softened and browned.
Once removed from the oven, leave to cool for 5-7 minutes.
Sprinkle on the remaining feta (again, roughly crumbled) and pomegranate seeds. Follow by roughly chopping the remainder of the fresh coriander and garnish over the top.