RECIPES
Holiday Gem Sweet Potato Toasts
by Livestrong_Recipes | Dec 17, 2018
Photo Credit: Maggie Moon
- PREP
- 10 m
- COOK
- 15 m
- TOTAL
- 25 m
This holiday appetizer may look fancy, but it comes together in a flash and will become a year-round favorite. And it gets bonus points for loads of antioxidants and fiber-rich ingredients not to mention some much-appreciated lean protein.
INGREDIENTS
SERVES 4
- 1 sweetpotato , raw sweet potato
- 2 tbsp olive oil
- 1/4 cup Greek Yogurt
- 1/4 cup Raspberries, frozen, red, sweetened
- 2 tbsp balsamic vinegar
- 1 tsp Honey
- 1/3 tbsp Chia Seed
- 1/2 cup pomegranate seeds
DIRECTIONS
1
Preheat oven to 400 F for 15 minutes.
2
Wash and dry all produce, scrubbing the sweet potato well and trimming eyes as needed.
3
Slice the sweet potato lengthwise into four “toasts” about ½-inch wide. You will end up with two thin lengthwise slices at the ends of the potato; discard or save these ends for another use.
4
In a medium bowl, combine sweet potato “toasts” with ½ teaspoon of olive oil to coat. Season with salt and pepper to taste.
5
Arrange sweet potato “toasts” in a single layer on a baking sheet and roast for 15 minutes. Flip and rotate “toasts” and return to oven for 5 minutes. Remove from oven and let cool at least 5 minutes.
6
Meanwhile, make the raspberry-balsamic dressing. In a blender, food processor, or using a hand-blender, combine frozen raspberries, balsamic vinegar, 2 tbsp olive oil, honey, chia seeds, and salt and pepper to taste, and blend until smooth. Makes about 6 tbsp, and you’ll have extra.
7
Prep the other toppings. De-seed the pomegranate and set aside 2 tbsp of arils (or use ready-to-use pomegranate arils). Thinly slice 4 rounds of persimmon widthwise. Remove the leaves from thyme.
8
Assemble “toasts.” Top each “toast” with 1 tbsp of yogurt, drizzle with ½ tsp of dressing, and garnish with a slice of persimmon, arils (divided evenly), and a few thyme leaves, to taste.
