Stokes Purple sweet potato crostini with goat cheese

Frieda's Specialty Produce, Los Alamitos

Roasted Stokes Purple sweet potato slices make excellent bite-sized toasts, ready to mingle with sweet or savory toppings.

Ingredients

2 large Stokes Purple sweet potatoes, unpeeled (5 to 6 inches long)
2 tbsp. olive oil
1 tbsp. sea salt
4 oz. goat cheese

Suggested topping combinations:

Chopped walnuts, thinly sliced Manchego cheese, fresh thyme and balsamic glaze
Sliced pear, fresh rosemary and honey
Thinly sliced Manchego cheese, pomegranate arils and honey

Directions

Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Slice sweet potatoes into 1/4-inch rounds and add to large bowl. Drizzle with olive oil and sprinkle with sea salt. Toss to coat. Divide sweet potato rounds between two baking sheets; arrange in single layer so they crisp evenly. Roast 15 minutes, then flip and roast 5 minutes more. When done, edges should be golden brown.

Remove sweet potato rounds from oven and spread each with a dollop of goat cheese (about 1/2 tsp.). Return to oven for a minute or two, just until cheese starts to melt.

Transfer sweet potato crostini to serving platter and add desired toppings and drizzles.