Deliciously satisfying sweet potato "crostini" brushed with smoked paprika and sprinkled with creamy crumbled goat, cheese, black beans, and crunchy toasted pepitas. Perfect nutritious, gluten-free snack, appetizer or side.
1large sweet potato or garnet yamcut into 1/2 inch slices
choose a sweet potato that is relatively uniform in diameter
1/2teaspoonBourbon Smoked Paprika*
1/2cupNo-Salt added canned black beansdrained
1/2cupgoat cheese crumbles
1/4cuppepitaspumpkin seeds, toasted
Garnish: fresh cilantro leavesoptional
Preheat oven to 400 degrees F.
Slice the unpeeled sweet potato into 1/2 inch rounds. Line a cookie sheet with aluminum foil and spray with oil. Place the sweet potato slices on the cookie sheet. Mix the avocado oil and smoked paprika in a small ramekin and brush on the slices.
Roast until browned not the bottom - about 30 to 35 minutes. Place the sweet potatoes on a platter or cooling rack. Turn the oven off. Sprinkle the pepitas on the cookie sheet and toast for 5 minutes in the oven after it cools down a bit.
Sprinkle the sweet potato rounds with black beans, goat cheese, then the pepitas, and garnish with cilantro.
Serve warm or at room temperature with salsa for topping.
You can buy the Bourbon Smoked Paprika and other fabulous bourbon smoked spices at Bourbon Barrel Foods.