Recipe: Sweet Potato “Crostini”
This pure and simple recipe is pretty, delicious and sure to be a favorite seasonal delight for a charcuterie board at Thanksgiving! Chef Jill made this for an exclusive broker open house at Longview Country Club that was featuring fall flavors and it was a hit!
Sweet Potato “Crostini”
Ingredients
2 sweet potatoes, large
5 oz goat cheese
1/3 c candied walnuts or pecans
1/3 c cranberries dried
1 tsp Maldon sea salt + more to taste
1/2 tsp cinnamon or pumpkin pie spice
2 tbsp olive oil + more as needed
3 tbsp honey or balsamic reduction/glaze
Instructions
Preheat your oven to 450 degrees F
In a small bowl combine the olive oil, sea salt and cinnamon.
Peel and cut the sweet potatoes into 1 inch thick rounds.
Take each sweet potato round and coat it in the olive oil mixture all over. Place them on a large baking tray without touching each other.
Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.
Transfer to a serving tray and top with the goat cheese, candied walnuts, and cranberries. Spoon a little bit of honey or balsamic glaze on top of each potato round and sprinkle with Maldon sea salt.
Just before serving, garnish with the fresh thyme leaves.