Sweet Potato Crostini with Avocado and Smoked Salmon

Sweet Potato Crostini with Avocado and Smoked Salmon
Ingredients
- 2 large sweet potatoes sliced into 1/4-inch thick rounds
- 2 Tbsp olive oil
- Salt and pepper to taste
- 1 ripe avocado thinly sliced
- 4 oz. smoked salmon sliced into pieces
- 1/4 cup red onion finely chopped
- 1 Tbsp. capers drained
- Fresh dill for garnish
Optional:
- lemon wedges for serving
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Toss the sweet potato rounds with olive oil and season with salt and pepper. Arrange them in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender, and the edges start to crisp up.
- Once the sweet potato rounds have cooled slightly, assemble the crostini. Place a slice of avocado on each sweet potato round, followed by a piece of smoked salmon.
- Sprinkle the finely chopped red onion and capers over the top of each crostini. Garnish with fresh dill to add both flavor and a touch of color. If desired, serve the crostini with lemon wedges on the side.
Tip:
- Sweet potatoes vary greatly in size. For uniform cooking, try to select sweet potatoes that are similar in size and cut the rounds as evenly as possible.
Nutrition
Calories: 230kcalCarbohydrates: 18gProtein: 10gFat: 12gFiber: 4gSugar: 5g
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