Sweet Potato Crostini with our tasty Finger Limes

PREP TIME 10 MINUTES COOK TIME 50 MINUTES TOTAL TIME 1 HOUR
Baked sweet potato slices with avocado, FINGER lime, and pomegranate! Sweet potato crostini make a beautiful holiday appetizer perfect for Thanksgiving or Christmas. Like mini sweet potato avocado toasts, these sweet potato crostini are vegan and gluten-free.

Ingredients

2 medium sweet potatoes, cut into 1/4” rounds
1 tablespoon extra virgin olive oil
1 large ripe avocado
1 teaspoon fresh lime juice
¼ cup pomegranate arils
pinch black salt
2 caviar limes
¼ cup fresh cilantro and/or micro greens, for garnish

How to do

Preheat the oven to 400 degrees F. Link a baking sheet with
parchment paper.
Lay the sweet potato rounds on the baking sheet in one
layer. Brush with olive oil. Sprinkle with salt and pepper.
Roast until browned on top, about 25 minutes. Check during
the last 10 minutes to ensure sweet potatoes aren’t burning. Reduce the
temperature to 300, flip sweet potato slices over, and roast for another 25
minutes.
Meanwhile, in a small bowl, lightly smash the avocado with
the fresh lime juice.
To assemble the sweet potato crostini, arrange the sweet
potato slices on a serving platter. Spoon about ½ tablespoon of avocado onto
each round. Top with 3-4 pomegranate arils, and a pinch of black salt.
Cut caviar limes in half crosswise, and gently squeeze about
1/8 teaspoon of caviar lime pearls on the top. Garnish with cilantro and/or
micro greens. Enjoy at room temperature.