Sweet Potato "Crostini" with Blue Cheese and Honey
There’s so much more you can do with sweet potatoes besides serving them as a side dish. Here, baked sweet potato slices stand in for toasted bread in this creative twist on crostini. Topped with blue cheese, walnuts and honey, they’re the perfect appetizer for autumnal gatherings.
- 2 sweet potatoes, each about 3 inches (7.5 cm) in diameter, cut into 1/8-inch (3-mm) rounds
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 lb. (125 g) blue cheese, crumbled
- 1/2 cup (2 oz./60 g) walnuts halves, toasted
- 3 Tbs. fresh rosemary leaves
- 1/4 cup (3 oz./90 g) honey
- Sea salt for sprinkling
Preheat an oven to 250°F (120°C). Line a baking sheet with a Silpat liner or parchment paper.
In a large bowl, toss together the sweet potatoes and olive oil to coat lightly. Arrange the potato slices in a single layer on the prepared baking sheet, using a second lined baking sheet if needed. Season generously with kosher salt and pepper. Bake for 1 hour, then flip the slices and bake until crispy and golden brown, about 1 hour more. If using 2 baking sheets, rotate them between the racks and from front to back halfway through baking. Let cool.
To assemble the crostini, top the sweet potato slices with blue cheese, walnuts and rosemary. Drizzle with honey and sprinkle with sea salt. Serves 10.
Williams Sonoma Test Kitchen