Sweet Potato Crostini

Hey wait, you are replacing bread with sweet potatoes? Yes, we are!! In doing so, we’ve created a gluten-free crostini while adding a bunch of nutritional value. We made two versions of this treat, the healthier lemony goat cheese, asparagus, and caper version AND the splurgier bacon, cheddar, broccoli version. Let us know which you prefer.

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Sweet Potato Crostini

2 large sweet potatoes

salt, pepper & olive oil

Topping Suggestions

Goat Cheese & Asparagus

goat cheese, about 1/2 log

lemon zest

asparagus, about 1/2 pound

capers, about 2 tablespoons

Bacon & Broccoli

cheddar cheese, about 3/4 cup, grated

2 slices bacon, chopped into pieces and cooked

broccoli, about 1/2 head, steamed

Preheat oven to 400.

Slice sweet potatoes on a diagonal so that they resembled a sliced baguette.

Toss with a little olive oil, sat, and pepper and arrange in one layer on a roast on a foil rimmed baking sheet or two.

Bake for about 25 minutes. Potatoes should be soft and starting to brown on the bottom.

Allow potatoes to cool and add your favorite toppings.