Fig & Thyme Sweet Potato Crostini

Total time40 min

Prep time15 min

Cook time25 min

4.6

(23)

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Ingredients

4 servings

For the crostini base

2 medium sweet potatoes (about 1 ½ lb total), scrubbed
2 tbsp olive oil, divided
½ tsp fine sea salt, divided

For the topping

8 fresh figs, halved lengthwise
1 tbsp fresh thyme leaves
1 tbsp honey
1 tsp apple cider vinegar
¼ tsp ground turmeric

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Slice the sweet potatoes crosswise into rounds about 1/3-inch thick — you should get 12–16 rounds total. Arrange them in a single layer on the prepared baking sheet. Brush both sides with 1 1/2 tbsp of the olive oil and season with 1/4 tsp of the salt.

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