It’s hard to believe the holidays are just around the corner. I feel like this year has flown by, but I am definitely looking forward to spending some quality time with our friends and family.
Whenever possible I like to keep appetizers around the holidays light and healthy, especially on Thanksgiving. Crostini are one of my favorite things to serve because they can feel indulgent (who doesn’t love baguette and cheese) while still containing some good-for-you ingredients.
These sweet potato and pomegranate crostini are the perfect appetizer for any holiday gathering. I added some cayenne pepper to the sweet potatoes prior to roasting them which adds a nice spice. The sweet potato and pomegranate seeds are filled with immune supporting antioxidants and you can assemble these crostini in advance which makes them even more ideal!
If you are looking for some more inspiration for Thanksgiving this year, check out the recipes below and keep an eye out for my post early next week which will be one of my favorite seasonal desserts!
- 1 medium sweet potato, peeled and chopped into small cubes
- 1 Tablespoon olive oil, plus more for drizzling
- Pinch of salt, black pepper and cayenne pepper
- 1 baguette, sliced
- 1 garlic clove, peeled
- ½ cup part skim ricotta
- freshly ground black pepper
- ½ cup pomegranate seeds
- 1 Tablespoon fresh flat leaf parsley, chopped
- Preheat oven to 400 degrees. In a medium bowl combine sweet potato, olive oil, pinch of salt, black pepper and cayenne pepper. Spread onto a baking sheet lined with parchment paper and roast for 30-35 minutes or until soft.
- Place baguette slices on a separate baking sheet. Drizzle with olive oil and toast in the oven for 10 minutes or until toasted.
- Remove baguette slices from the oven and while they are still warm, rub them with the garlic clove. Set aside.
- Once the sweet potato is roasted, assemble the crostini. Start by spreading a layer of ricotta on the toasted baguette and top with freshly cracked black pepper. Then add some sweet potato cubes and a few pomegranate seeds. Finish with a pinch of fresh parsley and serve.