Sweet Potato Crostini with Cream Cheese, Pomegranate & Cranberries (Gluten Free)
This is a delicous holiday snack or appetizer
Servings 10 Crostini
- 1 medium sized Sweet potato sliced into 1/2 cm thick slices
- 25 g Cream cheese
- 2 tbsp Dried cranberries
- 2 tbsp Pomegranate seeds
- 4-5 Pecan nuts roughly chopped
- Parsley, to garnish finely chopped
Preheat the oven to 200 degrees Celsius.
Slice the sweet potatos and place on a parchment covered baking sheet. Bake in the oven for approximately 10 minutes (until soft and golden).
Spread cream cheese on each slice.
Top with dry cranberries, pomegranate seeds, chopped pecan nuts and parsley.