Sweet Potato “Crostini”

CategoryDifficultyBeginner
Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)
Prep Time15 minsCook Time20 minsTotal Time35 mins
Our unique take on a crostini omits the bread and uses the sweet potato as the vehicle for the other ingredients! A great gluten free option that is wonderful for fall and winter.
 2 tbsp Olíva! Organic Chetoui EVOO, or any high smoke point EVOO. (The more biophenols, the longer the oil will hold up against heat, light & oxidation)
 2 medium sweet potatoes
 15 orange supremes (slices of orange with no pith or membrane)
 ¼ cup chèvre, crumbled
 ½ cup pomegranate seeds
 salt & pepper
1

Cut the sweet potato into slices ¼ inch thick, leaving the skin on. Arrange the sweet potato slices on a large baking sheet. Brush the side facing up with 1 tbsp Olíva! Tunisian Chetoui EVOO and season with salt, pepper and 1 tsp of Olíva! Cinnamon Chili Seasoning. Flip over all of the slices and repeat on the other season.

2

Preheat oven to 425°F. Roast the sweet potatoes for a total of 20 minutes, flipping over halfway through. Remove from oven and transfer to a cooling rack so they don't get mushy and set aside.

3

Add the Olíva! Maple Dark Balsamic to a small, nonstick pot. Reduce over a low heat for 10-15 minutes, or until the balsamic gets thick enough for you to run your finger down the back of a spoon without the balsamic immediately running back over the line. Set aside.

4

Place the sweet potatoes on a large platter and brush each slice with the Olíva! Rosemary Olive Oil. Crumble the goat cheese evenly over each sweet potato and add one orange supreme to each slice. Next, add the pomegranate seeds making sure each crostini has a few on top.

5

Finish the dish with a drizzle of the Olíva! Maple Dark Balsamic reduction and enjoy!

Ingredients

Our unique take on a crostini omits the bread and uses the sweet potato as the vehicle for the other ingredients! A great gluten free option that is wonderful for fall and winter.
 2 tbsp Olíva! Organic Chetoui EVOO, or any high smoke point EVOO. (The more biophenols, the longer the oil will hold up against heat, light & oxidation)
 2 medium sweet potatoes
 15 orange supremes (slices of orange with no pith or membrane)
 ¼ cup chèvre, crumbled
 ½ cup pomegranate seeds
 salt & pepper

Directions

1

Cut the sweet potato into slices ¼ inch thick, leaving the skin on. Arrange the sweet potato slices on a large baking sheet. Brush the side facing up with 1 tbsp Olíva! Tunisian Chetoui EVOO and season with salt, pepper and 1 tsp of Olíva! Cinnamon Chili Seasoning. Flip over all of the slices and repeat on the other season.

2

Preheat oven to 425°F. Roast the sweet potatoes for a total of 20 minutes, flipping over halfway through. Remove from oven and transfer to a cooling rack so they don't get mushy and set aside.

3

Add the Olíva! Maple Dark Balsamic to a small, nonstick pot. Reduce over a low heat for 10-15 minutes, or until the balsamic gets thick enough for you to run your finger down the back of a spoon without the balsamic immediately running back over the line. Set aside.

4

Place the sweet potatoes on a large platter and brush each slice with the Olíva! Rosemary Olive Oil. Crumble the goat cheese evenly over each sweet potato and add one orange supreme to each slice. Next, add the pomegranate seeds making sure each crostini has a few on top.

5

Finish the dish with a drizzle of the Olíva! Maple Dark Balsamic reduction and enjoy!

Sweet Potato “Crostini”

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