Roasted Garlic and Sweet Potato Crostini
(Crostini con Patate Americane e Aglio Arrosto)
Ingredients:
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
Directions:
Heat oven to 400°F.
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.