Spiced Sweet Potato Crostini with Honey-Whipped Feta
Recipe by Test Kitchen
Roasting
30-Minute Meals
All-Purpose Cooking
A simple, festive appetizer that’s stunning and delicious. Slices of sweet potato stand in for bread, roasting until golden, crisp, and caramelized at the edges. Naturally gluten-free, these bites are both stunning and delicious. Perfect for sharing at any gathering.
Serves
16-20
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
1 lb. Jewel sweet potato, peeled and sliced into 1/8-inch rounds Avocado oil spray 6 oz. Feta or Goat Cheese, crumbled 2 Tbsp. olive oil, divided
Honey Powder
1 tsp. Honey Powder
2 tsp. choice of seasoning:
Za'atar
Za'atar
Shawarma Seasoning (Salt-Free)
Shawarma Seasoning (Salt-Free)
Santa Maria Butcher's Rub
Santa Maria Butcher's Rub
¼ cup microgreens or chopped herbs, for garnish
Directions
Step 1
Preheat oven to 425°F. Lightly spray a sheet tray with cooking spray and set sweet potato rounds over top, then lightly spray the top sides. Don’t overly saturate with spray to avoid them becoming soggy.
Step 2
Roast in the oven for 20-25 minutes, turning once half through, until golden brown in some spots.
Step 3
Meanwhile, combine feta or goat cheese, 1 Tbsp. olive oil, and Honey Powder in a food processor until smooth. Transfer to a piping bag.
Step 4
Set sweet potato crostini on a serving platter, top with about a teaspoon of the cheese mixture and drizzle with remaining olive oil. Then garnishing with a sprinkling of the spice blend and top with herbs or microgreens.
Recipe Notes
If you don't have a piping bag you can use a zipper bag. Fill a quart or sandwich size bag with the cheese mixture, squeeze the air out and twist the top to seal. Then snip off a small corner of the bag to create the opening.
Sprinkle on your favorite spice blend—something smoky, herby, or spicy to match your mood or the crowd.
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