Sweet Potato Crostini
Ingredients
1 ½ cups
whole milk ricotta cheese
¼ tsp.
finely minced fresh sage leaves
¼ tsp.
finely minced fresh thyme leaves
1 tsp.
finely minced Italian parsley
- dash
ground nutmeg
2
sweet potatoes or yams, peeled and sliced ½" thick
2 tsp.
coconut oil, melted
½ tsp.
salt
¼ tsp.
ground cinnamon
- garnishes, to taste: finely chopped dried cranberries, toasted walnuts and fresh herbs
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, mix ricotta with sage, thyme, parsley and nutmeg; keep chilled in refrigerator until ready to use.
- In a large mixing bowl, toss potatoes with coconut oil; sprinkle evenly with salt and cinnamon.
- In the preheated oven, roast potatoes in a single layer on a parchment-lined baking sheet until potatoes are just tender and light golden-brown on the edges (about 10 min.).
- Remove potatoes from oven; flip slices and let cool to room temperature.
- Just before serving, scoop approx. 1 tbsp. of ricotta mixture onto each potato slice; garnish with cranberries, walnuts and herbs.
Nutrition Note:
- This recipe is rich in vitamins A and C and a good source of calcium.
