Friday, April 14, 2017

Sweet Potato Crostini. 100 Days of Recipes: Day 11

Sweet Potato Crostini

This has become my go-to staple for impromptu entertaining or just those days when I'm not sure what I want to make. While slices of sweet potato grill on the Foreman Grill, I prepare a variety of toppings, and in both sweets and toppings, a little goes a long way, so it's also a pretty inexpensive way to put together an enticing platter of goodies!

Assortment of sweet potato toasts.
Photo by Laurie McCarriar/Artist Geek
And of course, the variety of toppings is only limited by your imagination, and your pantry!

Sweet Potato Crostini

Amounts of course will vary based on how many people you're trying to feed. In general, you want to use skinnier sweet potatoes that will give you nice disc shapes when you cut across the middle. Cut them as thick as you like, but all should be of even thickness to cook well in the Foreman Grill. Skins off or on is your choice, and no seasoning is necessary before they go on the grill.

Cook time will also vary depending on thickness, but give them a check after about 3 minutes and flip them if you want marks on both sides. They're done when they're fork tender, but with a slight char on the skin.

Suggested Toppings

Sliced hard boiled egg and sliced pickled garlic with sriracha squirt
Thin slice of braised pork belly with jalapeno jelly
Chopped tomatoes, olives, and pickled garlic
Mango sriracha hummus and candied bacon
Goat cheese and smoked salmon
Dark chocolate and toasted marshmallow (GF S'mores - don't judge till you try it!)

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