Last-Minute Thanksgiving App: Sweet Potato Crostini With Walnuts & Tahini

This recipe layers on the nutrition in the form of sweet, creamy sweet potato, and sneaks in a little protein while it's at it. That bean-powered protein and veggie fiber will keep you satisfied till the main meal arrives.

Sweet Potato Crostini With Toasted Walnuts & Tahini

Ingredients

  • 1 medium sweet potato, baked
  • 1/2 cup black eyed peas
  • 1/4 cup sesame tahini, plus more to drizzle
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon nutmeg
  • 1/4 - 1/2 teaspoon cayenne, per your heat preference
  • salt to taste
  • 1/2 cup toasted walnuts
  • honey to drizzle
  • lemon wedge to squeeze
  • 1 multigrain baguette, sliced into 1/2 inch-thick ovals

Preparation

  1. In a food processor, combine sweet potato, black-eyed peas, tahini, chili powder, nutmeg, cayenne, and salt. Puree until smooth.
  2. Turn on broiler in oven. Arrange baguette slices in a single layer on a baking sheet. Very lightly drizzle with olive oil or melted butter. Broil until brown and crispy, about 5 minutes.
  3. Remove from oven, and begin to spoon sweet potato dip on top. Sprinkle toasted walnuts on top. Then, drizzle with honey and tahini, and finish with a squeeze of lemon. Serve.

Notes:

To toast walnuts, place a skillet or cast iron pan over medium-high heat. Add chopped walnuts to dry pan, and stir frequently, until edges brown and walnuts are aromatic. Remove from pan to cool.

Photo courtesy of the author

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