Sweet Potato Crostini
Recipe by: Amy Davis, RDN | @thebalanceddietitian
Ingredients
1 Tbsp olive oil
1/2 cup onions, chopped
1 clove garlic, minced
16 oz baby bella mushrooms, sliced
Salt & pepper
2 Tbsp miso
1 baguette or loaf of seedy bread, sliced into small rounds
1/2 cup cottage cheese
1 piping bag and tip (optional)
Directions
Preheat oven to 350 degrees.
To a large skillet, over medium heat, add olive oil, onions, garlic and cook down for 5-10 minutes until onions are translucent.
Next, add mushrooms to skillet, along with salt, pepper, and the miso. Mix gently until all ingredients are incorporated. Continue to sauté, stirring every few minutes, until the mushrooms are soft and slightly browned, about 20 minutes.
Prep the potatoes by piercing with a knife, then wrapping in a damp paper towel. Place potatoes in the microwave, and cook on high, flipping halfway through. Sweet potato should be easily pierced with a fork.
Slice bread into thin rounds, then place on baking sheet in one even layer. Drizzle with olive oil, then bake for 6-9 minutes until crispy and golden brown. Set aside.
Once potatoes are done cooking, make whipped sweet potato mixture. To a blender, add sweet potato flesh (scooped out from skins) from the three potatoes, cottage cheese, salt, pepper, and blend until smooth.
Once the mixture is smooth and fluffy, add to a piping bag with tip.
To assemble, pipe whipped sweet potato mixture onto each crostini. Next, top each crostini with miso mushroom mixture, then garnish each with thyme. Serve immediately.
Makes about 36 servings
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
