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sweet potato tahini crostini



Yield: serves 3-4 as an appetizer



Ingredients for the sweet potato-tahini spread:
1/2 cup cooked & mashed sweet potato
2-3 tablespoons tahini
2 tablespoons olive oil
1/4 cup cooked chickpeas
1/2 clove garlic
1 tablespoon maple syrup
a squeeze of lemon
salt & pepper
for the crostini:
8 half-pieces of bread, toasted or grilled
1/2 cup good quality ricotta and a squeeze of lemon
a few sage leaves, chopped (optional: fry them)
coarse salt
optional toppings: handful of toasted pepitas, drizzle of honey or olive oil, sprinkle of red chile flakes
Instructions
In a small food processor, blend together the ingredients for the sweet potato spread.Taste and adjust seasonings.
Top grilled bread with a bit of the spread, a dollop of ricotta, chopped sage, a drizzle of honey, and a few pinches of coarse salt.
Notes
Feel free to play with different spice/herb variations: Cayenne, cumin, and/or dried coriander would be nice mixed into the spread. Or switch out the sage with rosemary or thyme… whatever you like. I think a bit of toasted sesame oil would pair nicely with the tahini (although I wouldn’t pair that with ricotta).
vegan option: skip the ricotta and add more chickpeas to the spread to make it a bit lighter, if necessary.

Sweet potato crostinis, healthy recipes on our #Pinterest! http://www.pinterest.com/rachelpallyinc/food-to-try/

sweet potato tahini crostini

Yield: serves 3-4 as an appetizer

Ingredients for the sweet potato-tahini spread:

    • 1/2 cup cooked & mashed sweet potato
    • 2-3 tablespoons tahini
    • 2 tablespoons olive oil
    • 1/4 cup cooked chickpeas
    • 1/2 clove garlic
    • 1 tablespoon maple syrup
    • a squeeze of lemon
    • salt & pepper
for the crostini:
  • 8 half-pieces of bread, toasted or grilled
  • 1/2 cup good quality ricotta and a squeeze of lemon
  • a few sage leaves, chopped (optional: fry them)
  • coarse salt
  • optional toppings: handful of toasted pepitas, drizzle of honey or olive oil, sprinkle of red chile flakes

Instructions

  1. In a small food processor, blend together the ingredients for the sweet potato spread.Taste and adjust seasonings.
  2. Top grilled bread with a bit of the spread, a dollop of ricotta, chopped sage, a drizzle of honey, and a few pinches of coarse salt.

Notes

Feel free to play with different spice/herb variations: Cayenne, cumin, and/or dried coriander would be nice mixed into the spread. Or switch out the sage with rosemary or thyme… whatever you like. I think a bit of toasted sesame oil would pair nicely with the tahini (although I wouldn’t pair that with ricotta).

vegan option: skip the ricotta and add more chickpeas to the spread to make it a bit lighter, if necessary.

Food to Try Pinterest Rachel Pally Food for Thought Sweet Potato Crostinis