Serves: makes about 8 small pieces, scale accordingly
Ingredients
½ cup cubed sweet potatoes (cut them pretty small for these toasts, about 1cm)
whole grain bread slices (I like the purple wheat that's been at my Whole Foods lately)
olive oil
salt & pepper
½ clove of garlic
½ cup crumbled feta
¼ cup dried cranberries
2-3 sage leaves, finely diced
honey
micro sprouts for garnish (optional)
red pepper flakes (optional)
Instructions
Roast the sweet potatoes: drizzle the cubes with olive oil, salt and pepper, cook in 400 degree oven for 15-20 minutes or until golden brown. Watch it a little closely, if you chop these small, they'll cook faster than you might think.
Drizzle the bread slices with a bit of oil and toast them in the oven with the potatoes (about 5-10 minutes depending on your bread). When they're done, take the ½ garlic clove and rub the open side of the garlic on the toast.
Assemble the toasts with sweet potatoes, feta, cranberries, and chopped sage. Top them with a generous drizzle of honey and some more olive oil if you wish. If you like, add a few micro sprouts and little pinch of red pepper flakes, and serve.
Recipe by Love and Lemons at https://www.loveandlemons.com/sweet-potato-feta-crostini/