Eosinophilic Esophagitis Friendly Vegan Sweet Potato Crostini
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Learn more →Ingredients
6 servings
For the roasted sweet potato
- 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 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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