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Prune, Yam and Brie Crostini

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Our crostini recipe replaces the bread with sweet potato! Slices are baked before being topped with a mixture of brie, coarsely chopped Sunsweet prunes, toasted walnuts. A super tasty lunch!

  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Method: import-018
  • Cuisine: R269

Ingredients

Units Scale

900g sweet potato (about 2″ diameter)
3 Tbsp extra virgin olive oil, divided
Freshly ground sea salt and pepper to taste
100g Sunsweet prunes, coarsely chopped
1 Tbsp white balsamic vinegar
85g brie, sliced 1/8″ thick
3 Tbsp chopped walnuts, toasted
Fresh basil, snipped

Instructions

  1. Preheat oven to 200°C and line a large baking sheet with foil.
  2. Peel yams and cut into 1/2″ thick slices. Spread 2 Tbsp oil on foil, place yams on top. Turn once or twice to coat both sides with oil, then season with salt and pepper. Roast for 15 minutes;turn slices over and roast for 10 minutes more or until lightly browned and soft.
  3. While yams are cooking, stir together prunes, remaining oil and vinegar in a small bowl.
  4. Top warm yams with equal amounts of cheese and prune mixture. Roast for 2 minutes more or until cheese is melted. Sprinkle with walnuts and basil.

Notes

Sunsweet USA

Nutrition

Find it online: https://sunsweet.eu/recipes/r269-prune-yam-and-brie-crostini/