Recently, I have come to fully realize my love for sweet potatoes. I adore them roasted and tossed into a salad. As a person who needs a dash of sweet in just about every dish, they often come to the rescue. And, they are a healthier option for sweet since many identify sweet potato as a superfood. (Although I read an article I would tend to agree with on why there is no such thing as a superfood.) Regardless, this appetizer just gets me.
SWEET POTATO & ROASTED GRAPE CROSTINI
Serves about 20 crostinis
2 sweet potatoes
1 cup grapes, halved
1 loaf french bread, sliced and toasted
1 cup ricotta
1 onion, caramelized
1 tablespoon maple syrup
1/4 teaspoon red pepper flake
2 tablespoons olive oil
Salt & pepper
Preheat oven to 400 degrees. Poke holes in sweet potato and bake for 45 minutes. Drizzle grapes with olive oil and season with salt & pepper. Arrange grapes in an even layer on a lined baking sheet. Add to oven with sweet potato, roasting for 20 minutes. Remove sweet potato from skin and mash. Stir maple syrup and red pepper flake into mashed sweet potato. Season with salt & pepper. Assemble crostini by layering ricotta, sweet potato mixture, caramelized onion, and topping with roasted grapes.
- 2 sweet potatoes
- 1 cup grapes, halved
- 1 loaf french bread, sliced and toasted
- 1 cup ricotta
- 1 onion, caramelized
- 1 tablespoon maple syrup
- ¼ teaspoon red pepper flake
- 2 tablespoons olive oil
- Salt & pepper
- Preheat oven to 400 degrees.
- Poke holes in sweet potato and bake for 45 minutes.
- Drizzle grapes with olive oil and season with salt & pepper. Arrange grapes in an even layer on a lined baking sheet. Add to oven with sweet potato, roasting for 20 minutes.
- Remove sweet potato from skin and mash. Stir maple syrup and red pepper flake into mashed sweet potato. Season with salt & pepper.
- Assemble crostini by layering ricotta, sweet potato mixture, caramelized onion, and topping with roasted grapes.
