Baked Sweet Potato, Mint, Pomegranate, Pepita & Feta

Posted July 2019
Recipe Image
Baked Sweet Potato, Mint, Pomegranate, Pepita & Feta on CORN THINS slices (vegetarian)
Recipe Time
2 mins (excluding roasting sweet potato)
Recipe Serves
serves 2

To assemble, simply layer roasted sweet potato slices onto each CORN THINS slice, then sprinkle on feta, pepita seed, and pomegranate seeds, finally garnish with some mint leaves. Enjoy!


To make roasted sweet potato slices, cut sweet potato into slices (about 5-10mm), then place on a baking tray with baking paper. Rub a little olive oil onto each side of the sweet potato slices, then place into a preheat oven (180C) for about 45-60 mins, or when slices are slightly soft. Once cooked, put aside to cool. Any unused sweet potato can be store in the fridge for a few days.



1 small sweet potato


100g Feta

Mint leaves

Seeds from one pomegranate

Pepita seeds

Olive oil

  • Article By:
    • Madeleine

Still Hungry?

 Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some  tasty ideas.

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