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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Roasted Garlic and Sweet Potato Crostini
Roasted Garlic and Sweet Potato Crostini
(Crostini con Patate Americane e Aglio Arrosto)
1 medium sweet potato, peeled and cut into 1/2-inch pieces
1 loaf ciabatta bread, sliced diagonally 1/2-inch thick
3 heads garlic
1 tbsp extra virgin olive oil, plus more for drizzling
3/4 cup sour cream
1/2 tsp lemon zest
1 tbsp roughly chopped capers, plus more for topping
1/4 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
Heat oven to 400F.

Cut 1/4 inch from the top of each garlic head, exposing the cloves.

Drizzle each with olive oil and wrap tightly in foil.

Place in a baking dish and bake until garlic heads are soft and lightly browned, 30-40 minutes.

Let cool slightly.

Squeeze cloves from skins into a bowl.

Set aside.

Combine sour cream, zest, capers, pepper flakes, salt, and pepper in a bowl.

Cover with plastic wrap and refrigerate.

Heat olive oil in a 10-inch skillet over medium heat.

Add sweet potatoes, salt, and pepper.

Cover and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes.

Transfer to a paper towel-lined sheet.

Set aside.

Brush bread slices with olive oil, and place on a baking sheet.

Bake, turning once, until crisp and golden, about 8-10 minutes.

Remove and let cool slightly.

Spread about 1 tsp of the roasted garlic on each crostini.

Divide sour cream mixture between crostini.

Top with sweet potatoes, and garnish with chopped capers. Serves 6.
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