Sweet potato crostini with feta

Sweet potato crostini with feta

Total: 40 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 364 kcal
, Fat: 12 g
, Carbohydrate: 55 g
, Protein: 7 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potatoes

800 g sweet potatoes, cut into approx. 1 cm slices
1 garlic clove, squeezed
1 tbsp olive oil
1 pinch cinnamon
¼ tsp salt
a little pepper

Serve

20 g rocket, torn into pieces
½ tsp olive oil
1 pinch salt
2 tbsp dried cranberries, coarsely chopped
100 g feta, crumbled
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How it's done

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Sweet potatoes

Mix the sweet potatoes, garlic, oil and cinnamon in a bowl, season, spread onto a baking tray lined with baking paper.

Bake

Approx. 15 mins. in the upper half of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly, serve on a platter.

Serve

Mix the rocket and oil, season with salt, spread on top of the sweet potato slices along with the cranberries, scatter the feta on top.

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