Cranberry Bruschetta

The combination of sweet potatoes and cranberries offers an unexpected twist of sweetness and crunch.
Cranberry Bruschetta

Ingredients

2 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 Facts

Per 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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Directions

1. 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.