In the oven:

1. Preheat the oven to 180C
2. Peel the sweet potatoes and slice them into just over 1cm thick rounds.
3. Arrange the rounds on a baking paper-lined baking tray (this prevents the sweet potato from sticking) and sprinkle over the cornflour, oil, salt and a touch of pepper. Massage all the ingredients together until the cornflour and oil have combined and evenly coated the sweet potatoes.
4. Roast until crisp and soft, about 50 minutes to one hour, turning halfway through, so that they crisp evenly.
5. While the potatoes are roasting taste the ricotta. Add a touch of salt and pepper if necessary.
6. Thinly slice the figs
7. Once the sweet potatoes have finished cooking, you can plate up the bites to serve immediately, or set the sweet potato disks aside, to reheat once needed.
8. To assemble, place the sweet potato disks on a warmed serving platter. Top the disks with a blob of vegan ricotta, a slice of fig, and a few pomegranate rubies. Finish the bites with a crack of black pepper, a few tri-colour sprouts and micro-greens (optional).

In the air fryer:

1. Peel the sweet potatoes and slice them into just over 1cm thick rounds.
2. Place the rounds a bowl sprinkle over the cornflour, oil, salt and a touch of pepper. Massage all the ingredients together until the cornflour and oil have combined and evenly coated the sweet potatoes.
3. Place the sweet potatoes in an even layer in the fryer basket.
4. Preheat the air fryer to 165C
5. Air fry until crisp and soft, about 20-35 minutes, turning halfway through, so that they crisp evenly. The time here will depend on your make and model of air fryer.
6. While the potatoes are roasting prepare your toppings. Taste the vegan cheese. Add a touch of salt and pepper if necessary.
7. Thinly slice the figs
8. Once the sweet potatoes have finished cooking, you can plate up the bites to serve immediately, or set the sweet potato disks aside, to reheat once needed.
9. To assemble, place the sweet potato disks on a warmed serving platter. Top the disks with a blob of soft vegan cheese, a slice of fig, and a few pomegranate rubies. Finish the bites with a crack of black pepper, a few tri-colour sprouts and micro-greens (optional).