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sweet potato tahini crostini

Ingredients

for the sweet potato-tahini spread:

  • 1/2 cup cooked & mashed sweet potato
  • 2-3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1/4 cup cooked chickpeas
  • 1/2 clove garlic
  • 1 tablespoon maple syrup
  • squeeze of lemon
  • salt & pepper

for the crostini:

  • 8 half-pieces bread, toasted or grilled
  • 1/2 cup good quality ricotta
  • squeeze of lemon
  • a few sage leaves, chopped (fry them if you like)
  • coarse salt

Optional toppings:

  • handful of toasted pepitas
  • drizzle of honey or olive oil
  • sprinkle of red chile flakes

Instructions

  • In a small food processor, blend together the ingredients for the sweet potato spread.Taste and adjust seasonings.
  • 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.

Notes

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.