Eosinophilic Esophagitis Friendly Fig & Thyme Sweet Potato Crostini
Total time40 min
Prep time15 min
Cook time25 min
4.6(23)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!