These simple sweet potato delights occupy a spot on the quickbread spectrum somewhere between a cracker and a rather dense flatbread, but with a wonderful flaky interior. Ideal for dipping into spreads or curries too, they were on the menu with some spicy hummus. Roasted sweet potato and a hint of Indian spices elevate these to one of my new favorite savory flatbreads. They are baked too, so no need to hover over a hot skillet cooking up each round individually. Especially if you roast the sweet potato beforehand, these are easy to make and take very little time to come together. A cross between a roti and a paratha? You decide. Toss in your favorite spices or seeds or keep it simple with minimal seasoning — either way enjoy as a side for any meal or just snack on them. They are that good.

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It's not often that I use store-bought sauces, preferring instead to make my own at home to ensure freshness and control over the seasonings used. In this case, I wanted a sauce to go along with quinoa goat cheese and Parmesan cakes and so I cooked up a succulent mushroom marinara sauce that included some fresh herbs from my garden. It also makes for a delicious chunky pasta sauce or pizza sauce. The possibilities are endless. An added bonus is that it's easy to make too. The sauce will keep in the fridge in a well sealed jar for roughly 4 days or freeze it in airtight containers for up to 6 months.

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Originally I was going to come up with a spicy hummus sandwich, but at the last minute decided instead to serve it as a dip with raw vegetables and homemade sweet potato flatbreads. You may wish to lightly toast some pita triangles to go along with this thick, creamy and fresh-tasting spicy hummus. I was most pleased with the result, as were my dining companions. It makes for a perfect late spring / early summer meal to enjoy on the patio and, not withstanding the cleanup of the wretched food processor that is really a puzzle to put back together after cleaning it (at least mine is), hummus is one of the easiest spreads to make and just plain good for you too.

Notes: This recipe calls for red chili and vinegar paste or "balchao masala". This is an easy Indian spice paste to make at home, and it will keep refrigerated for several months. It does come with a bit of a warning though — it's very hot, so start with just a teaspoon and taste the hummus before adding more. I adore this paste and it works well in any number of curries and even Indian crêpes. This fantastic paste has been a staple in my kitchen for a long time now and it should be in yours too if you enjoy Indian cooking. Do play around with the flavors here.

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An ideal way to use up any leftover quinoa, you might end up finding yourself making up pots of quinoa just to make more of these delicious little bites after you try them. They make for a fantastic appetizer or light side along with some tomato chutney or marinara sauce, a legume curry and a lightly dressed leafy green salad to fill out the meal.

I do enjoy vegan meals, but I just can't imagine life without my favorite cheeses. In this case, dill and parsley and a light spicing complement the quinoa to perfection, but when you slice into these cakes that are crispy on the outside but melting with cheesy goodness inside, the experience really couldn't get much better.

My only regret is not doubling this recipe, as I was sharing with friends, but I won't be making that mistake again. I don't have a huge appetite at any given time, but I bet I could have gobbled up all of these in one sitting. They really are a special treat to the palate and, as an added bonus, plenty good for you too.

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