Whipped Sweet Potato and Ricotta Naan Crostini
Crispy pieces of naan are topped with a cloud-like sweet potato spread that's perfect for holiday entertaining.
Servings: 8 (16 crostini)
- 1 pound sweet potatoes (about 2 small or 1 large potato), washed
- ½ cup part skim ricotta cheese
- ¼ cup milk
- 2 tablespoons maple syrup plus extra for drizzling
- ¼ teaspoon cinnamon
- ¼ cup toasted pecans, chopped
- 1 package Stonefire Original Mini Naan
- Cooking spray
Pierce the sweet potatoes all over with a knife. Place them on a plate and microwave until cooked, 7-8 minutes, turning over halfway through.
Put the ricotta in a food processor and blend until creamy. Scoop the sweet potato from their skins and add it to the food processor along with the maple syrup and cinnamon. Blend until smooth.
Turn the broiler on. Place the naan on a baking sheet and spray them lightly on both sides with cooking spray. Heat them under the broiler about 1-2 minutes on each side until lightly toasted.
To assemble the crostini, cut each naan into 4 pieces. Spread some of the sweet potato mixture on each piece and top with chopped pecans. Drizzle with a little maple syrup and serve.
Calories: 154kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 160mg | Potassium: 247mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8120IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg