sweet potato pecan crostini

August 12, 2014

sweet potato pecan crostini

We’re at the family cottage enjoying a much longed-for summer break. The summer is so fleeting and already we notice the chill in the breeze at night, the red squirrels madly storing pine cones, and a slight shift in the smell of the air, even though it’s only mid-August. I love cooking on holidays when there is more time, the pace is more relaxed, and there is more incentive to be creative with the limited stores of food in the fridge far away from the convenience of the city. Our lunch today was a simple green salad and these stupidly easy and tasty sweet potato pecan crostini with sautéed onion and thyme. What’s not to devour? They proved to be a fantastic mid-day meal, and the perfect set-up for an afternoon in the hammock with a good book.

1 sweet potato, cubed

1 tbsp maple syrup

2 tbsps olive oil

sea salt and pepper

1/4 of a sweet onion, sliced

a few thyme sprigs

1/4 cup chopped pecans, toasted

6 slices of good seedy sourdough bread (preferably from Blackbird Baking Co), toasted

1 tbsp of honey (or more maple syrup if you are not a honey eater)

Pre-heat the oven to 375 degrees. Toss the cubed sweet potato with maple syrup, 1 tbsp of the olive oil and some sea salt and pepper to taste. Place on a cookie sheet lined with parchment paper and bake until soft and slightly browned, about 20- 25 minutes.

Meanwhile, add the other 1 tbsp olive oil to a small skillet on medium-high heat. Add the sliced onion and thyme and sauté until softened, fragrant, and slightly crispy on the edges. Remove from heat and set aside. Toast the pecans in the oven or in a small skillet on the stove if they aren’t already toasted and set aside.

Once everything is ready, toast 6 slices of good bread. Place on a cutting board and add a healthy dose of sweet potato, squishing it down into the bread slightly with the back of a fork to make it a little more manageable to eat. Top with onions and pecans. Drizzle with honey or maple syrup depending on your preference. Sprinkle with a bit of sea salt and pepper to taste. Serve.

One Response to “sweet potato pecan crostini”

  1. Impeccably delicious timing! We’re having a drizzlychilly day today and roastytoasty crostini would warm me right up! Thanks for the recipe…now I just need a hammock. 😉

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