Good Morning and Happy Wednesday, everyone!
The work-week is halfway over, and before I jump into what few tasks I set aside for my half day at the office this morning and prepare to head on over to The Big E a little later on today- I wanted to share the first of what I’m sure will be many Fall-inspired recipes I recently cooked up (and will no doubt be revisiting again soon since we are pretty much officially in my favorite season right now!)
Sweet potatoes are probably my favorite vegetable because you can do many different things with them in the kitchen and they always taste delicious. Cut into fries? Added into stews? Turned into a traditional but delightful dessert? They’re fantastic- and very much something I love to cook/bake with this time of year.
These crostini, which are essentially a crispier and slightly smaller-sized take on a loaded baked potato- are the perfect pre-dinner or Game Day snack because you can top them with pretty much anything and they’re guaranteed to be a crowd favorite. For this particular batch- I opted for seasonal flavors that I thought would compliment the potato’s sweetness- but feel free to get experimental!
WHAT YOU’LL NEED:
- 2 small sweet potatoes
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Sliced/cubed brie cheese (one piece to top each potato slice.)
- ½ cup of cooked and crumbled bacon pieces
- ½ cup of chopped and salted roasted almonds
- ½ cup of chopped dried cranberries
READY? HERE’S WHAT YOU DO:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the ends off the sweet potatoes and then cut the potatoes into ¼-inch-thick slices. Brush both sides of the potato slices with olive oil and season with salt and pepper.
- Arrange the potato slices on the prepared baking sheet and roast until they are golden brown and crisp, 17 to 20 minutes. Let cool completely.
- Top each cooled potato slice with a piece of brie and sprinkles of the toasted almonds, dried cranberries and bacon crumble. You can mix and match here- it’s totally fine!
- Serve and enjoy!
I honestly ate so many of these things in one sitting and I’m not ashamed to admit it. They’re so good!
I also read a recipe that topped the potato slices with cream cheese and smoked salmon- which sounded like it might be life-changing- so I may have to incorporate that into the next batch I make, as well!
But before I make another couple dozen of these and before I head off to enjoy my afternoon off- I’ve got some work to do over the next few hours.
As always, I’ll be back on Friday morning- as is tradition!
Enjoy your “Hump Day,” y’all!
– Ashley –