Eosinophilic Esophagitis Friendly Maple & Sweet Potato Crostini
Total time45 min
Prep time15 min
Cook time30 min
5.0(9)
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Learn more →Ingredients
6 servings
For the crostini base
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp olive oil
- ½ tsp fine sea salt
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For serving
- 1 tbsp fresh thyme leaves
- 1–2 tsp olive oil, for drizzling (optional)
- flaky sea salt, to taste (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 — you should get roughly 18 rounds total. Arrange them in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp olive oil, and sprinkle with the fine sea salt.
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