Ain’t no party like a sweet potato party. Or a crostini party. Or a tahini party. Or a Friendsgiving party. Or a Thanksgiving soiree with all your family members you see but once or twice per year and still don’t really know what to talk about besides sweet potatoes and mashed potatoes and stuffing.
I can’t say I’m a fan of the word ain’t. (In fact, I had to look up its spelling just for this blog post.) But, I’m a huge fan of parties, even those semi-strange family ones, and I’m equally a fan of all the ingredients listed above.
Tahini. Sweet potatoes. Honey. Toasted walnuts and baguette. Now that’s a party in a single, not-entirely-too-awkward bite to eat.
I.e., you’re going to want to put this guy on your Thanksgiving party plate list.
Aside from crostini packages that offer a ton of flavor in one fork-and-spoon-free bite, I’m a huge fan of healthy appetizers. Let’s face it, parties aren’t always the most health-friendly activities, Thanksgiving included. In fact, recent research for my day job informed me that the average American consumes 4,500 calories on Thanksgiving Day, or the equivalent of the calories you’d use to jog 10 hours straight. Yowza. That’s a party in which I’m not too interested.
Luckily, this recipe packs in the nutrition, sneaking in a little protein while it’s at it. That bean-powered protein and creamy sweet potato fiber will keep you satisfied till the main meal arrives, and keep you feeling good, too.
If that sounds great to you, I invite you to kick off your next party FFFreshAir style, and let this crostini start your taste bud tango. I promise, it’s got way better dance moves than I do.
- 1 medium sweet potato, baked
- 1/2 cup black eyed peas
- 1/4 cup sesame tahini, plus more to drizzle
- 1/2 Tbsp. chili powder
- 1/4 tsp. nutmeg
- 1/4 - 1/2 tsp. cayenne, per your heat preference
- Salt, to taste
- 1/2 cup toasted walnuts
- Honey, to drizzle
- Lemon wedge, to squeeze
- 1 multigrain baguette, sliced into 1/2 inch-thick ovals
- In a food processor, combine sweet potato, black eyed peas, tahini, chili powder, nutmeg, cayenne, and salt. Puree until smooth.
- Turn on broiler in oven. Arrange baguette slices in a single layer on a baking sheet. Very lightly drizzle with olive oil or melted butter. Broil until brown and crispy, about 5 minutes.
- Remove from oven, and begin to spoon sweet potato dip on top. Sprinkle toasted walnuts on top. Then, drizzle with honey and tahini, and finish with a squeeze of lemon. Serve.
To toast walnuts, place a skillet or cast iron pan over medium-high heat. Add chopped walnuts to dry pan, and stir frequently, until edges brown and walnuts are aromatic. Remove from pan to cool.