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Sweet Potato Pomegranate Crostini
Sweet Potato Pomegranate Crostini make a delicious holiday appetizer or snack! Topped with lemon sunflower spread or ricotta & herbs. Vegan, healthy & fun!
👥 20 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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.
fresh water1 cuplemon juice1 tablespoon
2
Preheat the oven to 400°F 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 ½ clove of garlic while warm. Set aside.
medium sweet potato, chopped into small cubes1
3
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.
medium sweet potato, chopped into small cubes1cilantro leaves (optional)
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