Anti Inflammatory Vegan Sweet Potato Crostini

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Vegan Sweet Potato Crostini

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Ingredients

6 servings

For the roasted sweet potato

1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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2 tbsp olive oil, divided
½ tsp smoked paprika
¼ tsp ground cumin
salt and pepper, to taste

For the white bean spread

1 can (15 oz) white beans, drained and rinsed
2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
¼ tsp salt

For the crostini

1 vegan baguette, cut into 18 slices (about ½ inch thick)
2 tbsp olive oil

For serving

2 tbsp balsamic glaze
2 tbsp fresh flat-leaf parsley, roughly chopped
¼ tsp red pepper flakes (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Toss the sweet potato cubes with 1 tbsp of the olive oil (from the sweet potato component), the smoked paprika, cumin, and a generous pinch of salt and pepper on the prepared baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.

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