Ingredients

• 500 g sweet potato, 2 cm cubes
• 2 flatbreadsthick, or naan, so they crisp without drying out
• 120 g fetaa block in brine, for a creamier crumble
• 2 tbsp maple syrup
• 1/2 tsp chilli flakes
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 40 g rocket
• 1 tbsp lemon juice
• 2 tbsp Greek yogurt
• 1/2 tsp fine salt and freshly ground black pepper

Method

1. 01

   Roast the sweet potato

   Heat the oven to 220 C / 200 C fan. Toss the 500 g sweet potato cubes with 1 tbsp of the olive oil, the 1 tsp smoked paprika, salt and pepper. Mixing the paprika into the oil first means it coats every face rather than sitting in patches. Spread on a tray with space between the pieces and roast for 20 minutes.

   500 g sweet potato, 2 cm cubes · 2 tbsp olive oil · 1 tsp smoked paprika

   Keep the cubes smallTwo centimetres caramelise at the edges. Bigger chunks go soft all the way through.

   Paprika in the oilSuspended in fat it coats evenly and toasts. Sprinkled dry it scorches in patches.

   Yogurt first, rocket lastThe yogurt stops the bread drinking the sweet potato. Wilted rocket adds nothing.

2. 02

   Glaze at the end

   Mix the maple syrup with the 1/2 tsp chilli flakes. Toss half of it through the potatoes and roast for a further 5 minutes, until sticky and dark at the edges. Any earlier and the sugar burns long before the potato is tender.

   2 tbsp maple syrup · 1/2 tsp chilli flakes

3. 03

   Crisp the flatbreads

   Brush the 2 flatbreads with the remaining oil and put them straight on the oven shelf for 3-4 minutes, until crisp at the edges but still soft in the middle.

   2 flatbreads

4. 04

   Assemble and warm through

   Spread each flatbread with a thin layer of the 2 tbsp Greek yogurt, pile on the sweet potato, crushing a few pieces so the topping grips, and crumble over the feta. Return to the oven for 3-4 minutes, just until the feta softens at the edges.

   2 tbsp Greek yogurt · 120 g feta

5. 05

   Finish cold on hot

   Scatter over the rocket, squeeze on the lemon juice, drizzle with the remaining maple-chilli glaze and grind over black pepper. Serve at once, while the base is still crisp.

   40 g rocket · 1 tbsp lemon juice