New England finally got its first snow storm of the season today. This weather can be dangerous and often causes people to run around frantically the day before, stocking up on last-minute kitchen staples so they don’t have to bundle up and drive in the ice. I took a different approach and used this opportunity as an excuse to do a kitchen clean-out. I had a variety of half empty vegan cheeses in my fridge that were reaching their end dates, and a sweet potato that was starting to grow eyes.
I roasted the sweet potato to make crostinis and topped them with a cinnamon spiced vegan cheese spread. My uncle just gifted me some homemade candied pecans for Christmas and the scallion clippings in my window finally shot up, so that is what I used for toppers. You can top this with whatever fruits, nuts, and herbs you have available to you. You can also experiment with cooking the sweet potato in an air fryer for a potentially more crispy version.
I roasted the sweet potato to make crostinis and topped them with a cinnamon spiced vegan cheese spread. My uncle just gifted me some homemade candied pecans for Christmas and the scallion clippings in my window finally shot up, so that is what I used for toppers. You can top this with whatever fruits, nuts, and herbs you have available to you. You can also experiment with cooking the sweet potato in an air fryer for a potentially more crispy version.
YIELDS
12 crostini
PREP TIME
COOK TIME
TOTAL TIME
- 1 sweet potato
- 2 tbsp olive oil
- salt & pepper to taste
- 3 tbsp vegan cream cheese
- 3 tbsp vegan feta
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch ground clove
- candied pecans to top
- dried cranberries to top
- scallions to top
Directions
1. Preheat oven to 425°F.
2. Slice sweet potato into 1/2 inch thick discs. Coat in olive oil, salt, and pepper.
3. Add to a baking tray and bake for 15 minutes, flip, and bake for 10 more minutes.
4. While the sweet potato is baking, prepare the cheese spread. Use a fork to mash together the feta and cream cheese (I recommend doing this when they are room temperature). Sprinkle in cinnamon, clove, and nutmeg. Whip until smooth.
5. Remove sweet potato from oven and pat off excess oil with a paper towel. Top with cheese, pecans, scallions, and cranberries.
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Photo: Lauren Sacerdote
