Curried Sweet Potato & Goat Cheese Crostini

 

Sweet potatoes are weird…

Greeting Glutards!  So here is my second recipe from Oscar night, the curried sweet potato and goat cheese crostini.  Now, we all love sweet potato fries, but there is so much you can do with this strange subterranean friend.  I had a few in my kitchen arsenal and decided to turn them into an exciting finger food.  With the help of some goat cheese and gluten free bread, of course.

 Here’s what you’ll need:

• Sliced gluten free bread, I used white sandwich from Whole Foods
• Goat cheese
• 2 large sweet potatoes
• 1 yellow onion, chopped
• 3/4 TSP salt
• 1/2 TSP ground curry
• 1/2 TSP ground cumin
• 1 TSP butter

Here’s How ya do:

Start by preheating your oven to 400 degrees.  Peel your sweet potatoes and cut them into small chunks.  Place all of your diced sweet potatoes into a baking dish sprayed with cooking spray.  You don’t want these little sweeties getting stuck to your dish.  Place them in your oven and roast for about 45 minutes.

While that’s roasting, place your chopped onion in a small skillet with 1/2 cup of water and your 1 TSP of butter.  You want to cook your onions down until they are tender and most of the liquid has evaporated.  Isn’t cooking fun?  When the onions are cooked, remove them from the burner.

Now it’s time to get creative!  Take your gluten free bread and cut them into small pieces.  You can use cookie cutters if you want.  I borrowed some circle cutters from work, but you can go wild and make them any shape that you’d like.

Arrange your little toasts, or crostini, on a baking sheet.  Place them in the oven with the sweet potatoes for about 2-4 minutes just to toast them slightly.  Once this is done, remove form the oven and spread a layer of goat cheese on each one.  Return them to the oven for another 2-4 minutes so that delicious cheese gets baked on there.  Look how fancy you are!

Now, back to your sweet potatoes.  When they are finished baking, place them into a food processor.  Add your onions, salt, curry, and cumin to the party.  Blend that biotch until it’s nice and smooth.  Taste your puree and see if you need to add any extra salt or spice.

Take your puree and place a small amount on each one of your goat cheese crostinis.  Fun tip:  fill a freezer bag with the puree and snip the corn off.  BAM!  Instant pastry bag.  Now just squeeze a bit on each crostini and you’re golden.

And that’s it!  Arrange them on your favorite platter and your guests will definitely be impressed.  You can even sprinkle them with a little paprika to add that extra somethin’ somethin’.

Enjoy!

Glutardedly Yours,

 

~Tim

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