Sweet Potato Crostini with Goat Cheese and Pomegranate are ready for primetime, and are sure to be snatched up at your next gathering.
- 2 large, narrow sweet potatoes, peeled and cut into 1/4” rounds (see notes)
- 2 tablespoons avocado or olive oil
- Sea salt and freshly ground black pepper
- 2 ounces soft goat cheese
- 1/4 cup pomegranate arils
- 2 tablespoons raw honey
- Fresh rosemary leaves and flaky sea salt, for garnish
- Preheat the oven to 300°F. Line two baking sheets with silicone baking mats or parchment paper, and set aside.
- In a large bowl, toss together the sweet potato rounds, oil, and sea salt until all sides of the sweet potatoes are coated.
- Place sweet potatoes on the prepared baking sheets in one single layer.
- Bake in preheated oven for 45 minutes, rotating the pans front-to-back and between racks once during cook time. Remove pans from oven, flip slices over, then bake for an additional 30 minutes, rotating the pans front-to-back and between racks once during cook time. Rounds are finished when slices are golden brown and slightly crispy.
- Let sweet potato rounds cool enough to handle. Crumble goat cheese on each round, sprinkle with a few pomegranate arils, and then drizzle with the raw honey. Garnish with fresh rosemary leaves and flaky sea salt. Serve warm or at room temperature. The sweet potato rounds will soften in the fridge, so it’s best not to make ahead.
- This recipe is best made with narrow sweet potatoes (nothing wider than about 3” in diameter). You want folks to be able to eat these in one or two bites. Save the big, curvy sweet potatoes for your next batch of breakfast hash, smoothies, or stew.
- If you’re worried about quantity, my big suggestion would be to have the sweet potato rounds made and baked off in advance. Then you can just heat and crisp them up in a warm oven and top them with all your toppings before serving. That’s the easiest way to make these in bulk.
Keywords: appetizers, gluten-free, grain-free, vegetarian, sweet potatoes, holidays