Serves: makes about 8 small pieces, scale accordingly
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)
salt & pepper
½ clove of garlic
½ cup crumbled feta
¼ cup dried cranberries
2-3 sage leaves, finely diced
micro sprouts for garnish (optional)
red pepper flakes (optional)
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/