Sweet Potato Crostini

INGREDIENTS

sweetpotatocrostini.jpg

2 medium sweet potatoes (about 1 pound total)
1 tablespoon unsalted butter, melted
1/2 cup ricotta
1/2 pint raspberries or blueberries, or a combination
2 tablespoon sliced almonds
Honey, to taste

1 avocado
1 tsp lemon juice
6 heirloom cherry tomatoes
1/4 cup pickled red onion
pinch of salt

 

DIRECTIONS

  • Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes.
  • Remove the sweet potato toasts to 2 plates. 
  • Top the toasts with the ricotta, berries and almonds and drizzle with honey.
  • Mash avocado with lemon juice and salt.  spread on sweet potato and top with heirloom cherry tomatoes and picked red onion.
  • Serve immediately.
  • Preheat the oven to 450 degrees F.
  • Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat.
Vegetarian, AppetizerMarie Kellysweet potato, cheese, berries, avocadoComment