The combination of sweet potatoes and cranberries offers an unexpected twist of sweetness and crunch.
Ingredients2 cups of peeled and cubed sweet potato
1 15-ounce can of white or navy beans
1 tablespoon fresh or dried rosemary, finely chopped
2 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper to taste
1 whole wheat baguette
1 clove garlic
⅓ cup dried cranberries
¼ cup finely chopped hazelnuts
Nutrition FactsPer serving: 210 calories, 6 g fat (0.8 g saturated), 33 g carbohydrates, 7 g protein, 5.6 g fiber, 536 mg sodium (24% Daily Value).
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Directions1. Boil sweet potato cubes for about 20 to 25 minutes, until soft.
2. Drain and rinse beans and purée with cooked sweet potato, rosemary, oil, salt, and pepper in a blender or food processor. Set aside the purée.
3. Preheat oven to 350˚F or heat a stovetop grill.
4. Slice baguette on a diagonal into thin slices. Place on a cookie sheet and bake for about 10 minutes, until toasted and crispy. Rub garlic clove on one side of each slice and place them on a serving tray.
5. Drop a generous tablespoon of sweet potato purée on top of each slice, and garnish with cranberries and hazelnuts. Serve at room temperature.