Crostini with Sweet Potato, Cranberries and Pecan Crumble
Crispy baguette slices topped with tangy goat cheese, creamy sweet potato mash, fruity cranberries and caramelized pecans. An autumnal Thanksgiving starter that is easy to prepare ahead.
By yumbelo · 6 servings · 60 minutes
Ingredients
- 1 pc Baguette
- 500 g Sweet potatoes
- 2 tbsp Olive oil
- 1 tsp Cinnamon
- 1 tsp Salt
- Black pepper
- 100 g Pecans
- 2 tbsp Honey
- 30 g Butter
- 1 bunch Thyme sprigs
- 100 g Dried cranberries
- 1 pc Orange
- 150 g Fresh goat cheese
Method
- Preheat the oven to 200 °C, top and bottom heat. Peel the sweet potatoes and cut them into cubes of about 2 cm.
- Toss the sweet potato cubes with 1 tbsp olive oil, 1 pinch of salt and the cinnamon, spread them on a baking sheet and roast for 25 to 30 minutes until soft.
- Roughly chop the pecans. Heat the butter with 1 tbsp honey and the thyme leaves in a pan, add the nuts and let them caramelize for 3 to 4 minutes while stirring. Let cool on baking paper.
- Simmer the cranberries with the juice of half an orange and 80 ml water in a small pot for 5 minutes, until they soften and thicken slightly.
- Cut the baguette into slices about 1 cm thick, brush them with the remaining olive oil and toast in the oven at 180 °C for 6 to 8 minutes until golden brown.
- Stir the goat cheese smooth with the grated zest of the orange half, 1 pinch of salt, pepper and 1 tsp honey.
- Mash the warm sweet potato cubes with a fork into a rough mash and season to taste.
- Spread the baguette slices with goat cheese, top each with a dollop of sweet potato mash, add cranberry compote and pecan crumble, and garnish with thyme.