sweet potato tahini crostini
Serves: serves 3-4 as an appetizer
for the sweet potato-tahini spread:
  • ½ cup cooked & mashed sweet potato
  • 2-3 tablespoons tahini
  • 2 tablespoons olive oil
  • ¼ cup cooked chickpeas
  • ½ clove garlic
  • 1 tablespoon maple syrup
  • a squeeze of lemon
  • salt & pepper
for the crostini:
  • 8 half-pieces of bread, toasted or grilled
  • ½ cup good quality ricotta and a squeeze of lemon
  • a few sage leaves, chopped (optional: fry them)
  • coarse salt
  • optional toppings: handful of toasted pepitas, drizzle of honey or olive oil, sprinkle of red chile flakes
  1. In a small food processor, blend together the ingredients for the sweet potato spread.Taste and adjust seasonings.
  2. Top grilled bread with a bit of the spread, a dollop of ricotta, chopped sage, a drizzle of honey, and a few pinches of coarse salt.
Feel free to play with different spice/herb variations: Cayenne, cumin, and/or dried coriander would be nice mixed into the spread. Or switch out the sage with rosemary or thyme... whatever you like. I think a bit of toasted sesame oil would pair nicely with the tahini (although I wouldn't pair that with ricotta).

vegan option: skip the ricotta and add more chickpeas to the spread to make it a bit lighter, if necessary.
Recipe by Love and Lemons at https://www.loveandlemons.com/sweet-potato-tahini-crostini/