Colorful sweet potato crostini
There's nothing like crispy sweet potato fries or sweet potato in a salad. But there are so many more nice sweet potato dishes, which is actually not a potato at all, it's a root!
In the supermarket you will mostly find the brown variety with orange flesh. But as with many products, there are many more colors to discover! In this recipe we use the sweet potato as a crostini. And not only the orange variety is used, but also the purple- and white-fleshed sweet potato steal the show during this Friday's Happy Hour at Bud Holland!
0,5 sweet potato purple flesh
0,5 sweet potato white flesh
0,5 sweet potato orange flesh
25g. mixed nuts
Salt & pepper
125g goat cheese
2 tbsp. honey
4 thyme twigs
100g gorgonzola cheese
2 tbsp. date syrup
1 rosemary twig
Preheat the oven to 200 degrees celcius.
Wash and dry the sweet potatoes.
Cut them in 1 cm thick slices.
Mix the sweet potatoes in a bowl with olive oil, salt and pepper to taste.
Spread the slices out on a baking tray with baking paper.
Bake for about 15 minutes, then turn them around and bake for another 15 minutes.
Take the baking tray out of the oven and top half of the sweet potato with the ingredients of variety 1 the other half with the ingredients of variety 2.
Devide the nuts over the crostini and put the baking tray back in the oven, untill the cheese is molten.