Sweet Potato Crostini
- Chef Maya Sutherland
- 12 hours ago
- 1 min read
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.