Tahini. Sweet potatoes. Honey. And toasted walnuts. Magical ingredients that all come together to create a surprising, yet ever-so simple app. You’re going to want to put it on your Thanksgiving list.
It gets bonus points for being healthy, too.
Sweet Potato Crostini with Toasted Walnuts and Tahini
- November 17, 2014
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Ingredients
- 1 medium sweet potato, baked
- 1/2 cup black eyed peas
- 1/4 cup sesame tahini, plus more to drizzle
- 1/2 Tbsp. chili powder
- 1/4 tsp. nutmeg
- 1/4 - 1/2 tsp. cayenne, per your heat preference
- Salt, to taste
- 1/2 cup toasted walnuts
- Honey, to drizzle
- Lemon wedge, to squeeze
- 1 multigrain baguette, sliced into 1/2 inch-thick ovals
Directions
- Step 1
- In a food processor, combine sweet potato, black eyed peas, tahini, chili powder, nutmeg, cayenne, and salt. Puree until smooth.
- Step 2
- Turn on broiler in oven. Arrange baguette slices in a single layer on a baking sheet. Very lightly drizzle with olive oil or melted butter. Broil until brown and crispy, about 5 minutes.
- Step 3
- Remove from oven, and begin to spoon sweet potato dip on top. Sprinkle toasted walnuts on top. Then, drizzle with honey and tahini, and finish with a squeeze of lemon. Serve.
