Eosinophilic Esophagitis Friendly Honey-Garlic Sweet Potato Crostini
Total time45 min
Prep time15 min
Cook time30 min
4.7(3)
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Learn more →Ingredients
4 servings
For the crostini
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp olive oil
- ½ tsp fine sea salt
For the honey-garlic glaze
- 3 tbsp raw honey
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- 1 tsp fresh thyme leaves (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 1/4-inch thick — aim for even thickness so they roast at the same rate. Arrange the rounds in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp olive oil, and sprinkle with 1/2 tsp salt.
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