Sweet Potato Pomegranate Crostini
Sweet Potato Pomegranate Crostini is a dairy free, lacto ovo vegetarian, and vegan recipe with 16 servings. One portion of this dish contains about 4g of protein, 20g of fat, and a total of 245 calories. For 49 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of aleppo pepper, pomegranate seeds, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a hor d'oeuvre. A few people made this recipe, and 20 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Love & Lemons. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 75%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Sweet Potato Crostini, Sweet Potato Crostini, and Sweet Potato Proscuitto Crostini.
Servings: 16
Ingredients:
seasonings - pinches of aleppo pepper, chili powder, etc.
1 baguette, sliced
cilantro leaves, optional
½ garlic clove
1 tablespoon lemon juice
extra-virgin olive oil, for drizzling
½ cup pomegranate seeds
½ teaspoon salt
sea salt and freshly ground black pepper
1¼ cup hulled sunflower seeds, soaked for 6 to 8 hours
sunflower spread or ricotta (see note)
1 medium sweet potato, chopped into small cubes
1 cup fresh water
2 tablespoons white wine vinegar.jpg)
Equipment:
baking paper
baking sheet
blender
oven
Cooking instruction summary:
Make the sunflower spread: Drain and rinse the sunflower seeds. In a blender, combine the sunflower seeds, water, vinegar, lemon juice, garlic, and salt and blend until smooth. Chill until ready to use.Preheat the oven to 400F and line 2 baking sheets with parchment paper. Place the sweet potato cubes on one and the baguette slices on the other, and drizzle both with olive oil. Sprinkle the sweet potatoes with pinches of salt and pepper and toss. Roast the sweet potatoes for 35 minutes, or until golden. Toast the baguette for 10 to 12 minutes until crisp. Remove the baguette slices from the oven and rub them with the cut side of clove of garlic while warm. Set aside.Assemble the crostini with a slather of the sunflower spread, some sweet potato cubes, a few pomegranate seeds, and a few cilantro leaves, if desired. Season to taste and finish with a drizzle of olive oil.note: ricotta cheese seasoned with salt and lemon zest can be used in place of the sunflower spread.
Step by step:
Make the sunflower spread
1. Drain and rinse the sunflower seeds. In a blender, combine the sunflower seeds, water, vinegar, lemon juice, garlic, and salt and blend until smooth. Chill until ready to use.Preheat the oven to 400F and line 2 baking sheets with parchment paper.
2. Place the sweet potato cubes on one and the baguette slices on the other, and drizzle both with olive oil. Sprinkle the sweet potatoes with pinches of salt and pepper and toss. Roast the sweet potatoes for 35 minutes, or until golden. Toast the baguette for 10 to 12 minutes until crisp.
3. Remove the baguette slices from the oven and rub them with the cut side of clove of garlic while warm. Set aside.Assemble the crostini with a slather of the sunflower spread, some sweet potato cubes, a few pomegranate seeds, and a few cilantro leaves, if desired. Season to taste and finish with a drizzle of olive oil.note: ricotta cheese seasoned with salt and lemon zest can be used in place of the sunflower spread.
Nutrition Information:
covered percent of daily need
