Preheat the oven to 200°C.
Wash and dry the sweet potatoes thoroughly. Cut them into 1 cm thick slices. Mix the sweet potatoes in a bowl with olive oil and the finely chopped fresh herbs thyme and rosemary. Add some salt and pepper to taste. Place the rounds on a baking tray lined with baking paper. Bake the rounds in the oven for about 30 minutes. Turn them halfway so that both sides get nice and crispy. Let them cool.
Place the feta in a bowl and let it come to room temperature. Loosen the feta with a fork and add the yoghurt, lemon juice and finely chopped thyme. Beat all ingredients well with a mixer.
Place the sweet potato crostinis on a serving platter or board. Scoop a little bit of the feta-yoghurt mixture on the crostinis with a spoon. Finally, decorate the pieces of fig and pomegranate seeds over each bite. It’s ready to serve and taste!