Sweet Potato Pomegranate Crostini

Sweet Potato Pomegranate Crostini is a dairy free, lacto ovo vegetarian, and vegan recipe with 16 servings. One portion of this dish contains about 4g of protein, 20g of fat, and a total of 245 calories. For 49 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of aleppo pepper, pomegranate seeds, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a hor d'oeuvre. A few people made this recipe, and 20 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Love & Lemons. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 75%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Sweet Potato Crostini, Sweet Potato Crostini, and Sweet Potato Proscuitto Crostini.

Servings: 16

 

Ingredients:

seasonings - pinches of aleppo pepper, chili powder, etc.

1 baguette, sliced

cilantro leaves, optional

½ garlic clove

1 tablespoon lemon juice

extra-virgin olive oil, for drizzling

½ cup pomegranate seeds

½ teaspoon salt

sea salt and freshly ground black pepper

1¼ cup hulled sunflower seeds, soaked for 6 to 8 hours

sunflower spread or ricotta (see note)

1 medium sweet potato, chopped into small cubes

1 cup fresh water

2 tablespoons white wine vinegar

Equipment:

baking paper

baking sheet

blender

oven

Cooking instruction summary:

Make the sunflower spread: Drain and rinse the sunflower seeds. In a blender, combine the sunflower seeds, water, vinegar, lemon juice, garlic, and salt and blend until smooth. Chill until ready to use.Preheat the oven to 400F and line 2 baking sheets with parchment paper. Place the sweet potato cubes on one and the baguette slices on the other, and drizzle both with olive oil. Sprinkle the sweet potatoes with pinches of salt and pepper and toss. Roast the sweet potatoes for 35 minutes, or until golden. Toast the baguette for 10 to 12 minutes until crisp. Remove the baguette slices from the oven and rub them with the cut side of clove of garlic while warm. Set aside.Assemble the crostini with a slather of the sunflower spread, some sweet potato cubes, a few pomegranate seeds, and a few cilantro leaves, if desired. Season to taste and finish with a drizzle of olive oil.note: ricotta cheese seasoned with salt and lemon zest can be used in place of the sunflower spread.

 

Step by step:

Make the sunflower spread

1. Drain and rinse the sunflower seeds. In a blender, combine the sunflower seeds, water, vinegar, lemon juice, garlic, and salt and blend until smooth. Chill until ready to use.Preheat the oven to 400F and line 2 baking sheets with parchment paper.

2. Place the sweet potato cubes on one and the baguette slices on the other, and drizzle both with olive oil. Sprinkle the sweet potatoes with pinches of salt and pepper and toss. Roast the sweet potatoes for 35 minutes, or until golden. Toast the baguette for 10 to 12 minutes until crisp.

3. Remove the baguette slices from the oven and rub them with the cut side of clove of garlic while warm. Set aside.Assemble the crostini with a slather of the sunflower spread, some sweet potato cubes, a few pomegranate seeds, and a few cilantro leaves, if desired. Season to taste and finish with a drizzle of olive oil.note: ricotta cheese seasoned with salt and lemon zest can be used in place of the sunflower spread.


Nutrition Information:

Quickview
250k Calories
4g Protein
20g Total Fat
14g Carbs
21% Health Score
Limit These
Calories
250k
13%

Fat
20g
32%

  Saturated Fat
2g
16%

Carbohydrates
14g
5%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
373mg
16%

Get Enough Of These
Protein
4g
8%

Vitamin A
2032IU
41%

Vitamin E
5mg
39%

Manganese
0.34mg
17%

Vitamin B1
0.25mg
16%

Folate
59µg
15%

Selenium
9µg
14%

Copper
0.27mg
13%

Magnesium
46mg
12%

Phosphorus
101mg
10%

Vitamin B6
0.19mg
10%

Vitamin K
9µg
10%

Vitamin B3
1mg
9%

Fiber
1g
8%

Iron
1mg
7%

Vitamin B2
0.1mg
6%

Zinc
0.78mg
5%

Potassium
148mg
4%

Vitamin B5
0.38mg
4%

Calcium
27mg
3%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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