Spiced Sweet Potato and Pecan Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tablespoons olive oil, plus more for drizzling
• •medium sweet potato (about 8 oz), peeled and cubed
• •1/4 cup full
• •fat coconut milk
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon chili powder
• •1/4 teaspoon salt, plus more to taste
• •1/8 teaspoon black pepper
• •tablespoon fresh lime juice
• •oz soft goat cheese, crumbled
• •1/4 cup pecans, roughly chopped and toasted
• •tablespoon fresh cilantro, chopped

Prep Steps

1. 1Preheat your oven to 375°F (190°C). Drizzle the baguette slices with olive oil and toast for 8 minutes
2. 2minutes, or until golden and crisp. Set aside.
3. 3Steam or boil the sweet potato cubes until very tender, about 15
4. 4minutes. Drain well and transfer to a bowl.
5. 5Mash the sweet potato with coconut milk, smoked paprika, chili powder, salt, pepper, and lime juice until smooth and creamy. Taste and adjust seasoning as needed.
6. 6Spread a generous spoonful of the sweet potato mash onto each toasted crostini.
7. 7Top each crostini with crumbled goat cheese, a sprinkle of toasted pecans, and a garnish of fresh cilantro. Serve immediately.