Roasted Garlic and Sweet Potato Crostini

Roasted Garlic and Sweet Potato Crostini
Garlic and Sweet Potato Crostini
Sweet and savory, crunchy and creamy come together on little toasts, which pair cubes of sweet potato with a flavorful spread featuring lemon zest, capers and sour cream.Helen Rosner

Sweet and savory, crunchy and creamy come together in these little toasts, which pair cubes of sweet potato with a tangy spread featuring lemon zest, capers and sour cream.

Roasted Garlic and Sweet Potato Crostini
Roasted garlic adds surprising depth of flavor to this crisp and creamy, sweet and savory crostini.
Yield: serves 6

Ingredients

  • 3 heads garlic
  • 1 tbsp. olive oil, plus more for drizzling
  • 34 cup sour cream
  • 12 tsp. lemon zest
  • 1 tbsp. roughly chopped capers, plus more for topping
  • 14 tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet potato, peeled and cut into 1/2" pieces
  • 1 loaf ciabatta, sliced diagonally 1/2" thick

Instructions

  1. Heat oven to 400°. Cut 14" from the top of each garlic head, exposing the cloves. Drizzle each with olive oil and wrap tightly in foil. Place in a baking dish and bake until heads are soft and lightly browned, 30-40 minutes; let cool slightly. Squeeze cloves from skins into a bowl; set aside.
  2. Combine sour cream, zest, capers, pepper flakes, salt, and pepper in a bowl. Cover with plastic wrap and refrigerate.
  3. Heat olive oil in a 10" skillet over medium heat. Add sweet potatoes, salt, and pepper; cover and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Transfer to a paper towel-lined sheet; set aside.
  4. Brush bread slices with olive oil, and place on a baking sheet. Bake, turning once, until crisp and golden, about 8 minutes. Remove and let cool slightly. Spread about 1 tsp. of the roasted garlic on each crostini. Divide sour cream mixture between crostini. Top with sweet potatoes, and garnish with chopped capers.