Sweet Potato Crostini
Serves 12
Ingredients
2 large, narrow sweet potatoes, peeled (about 3” in diameter)
2 tablespoons avocado or olive oil
Sea salt and freshly ground black pepper
¼ cup finely chopped pecans
4 ounces soft goat cheese
¼ cup pomegranate arils
2 tablespoons raw honey
Fresh rosemary leaves and flaky sea salt, for garnish
Instructions
Preheat oven to 425°.
Slice sweet potatoes into ¼-inch thick rounds using a knife or mandoline. Place them onto a parchment lined baking sheet. Drizzle with avocado or olive oil and season with salt and pepper. Bake for 40-45 minutes, flipping once about halfway through, until both sides are lightly browned and crispy on the edges. Remove from oven and let cool.
While sweet potatoes bake, toast pecans in a skillet over medium heat until browned (they should be one shade darker than they originally were) and fragrant, about 2 to 5 minutes. Place sweet potato rounds onto serving platter. Crumble or smear goat cheese on each round, then sprinkle with a few pomegranate arils and toasted pecans. Drizzle honey on top of each round. Garnish with fresh rosemary leaves and flaky sea salt. Serve warm or at room temperature.
Guide The Doodler across floating platforms Doodle Jump, collect useful power-ups, avoid dangerous obstacles, and keep climbing as far as your reflexes allow.