Prune, Yam and Brie Crostini

A deceptively simple recipe with an impressive flavor, and a twist: our Prune, Yam, and Brie Crostini tops off sliced sweet potato in place of bread. It’s a warm, savory addition to any soireé: who doesn’t love a little bite with a lot of flavor?

Prep Time 15 Minutes

Cook Time 28 Minutes

Calories per seving 260

Fat 10g

Cholesterol 10mg

Sodium 150mg

Carbohydrates 39g

Fiber 5g

Sugar 5g

Protein 5g

2 lbs yams (about 2" diameter)
3 Tbsp extra virgin olive oil, divided
Freshly ground sea salt and pepper to taste
1/2 cup Sunsweet^® Pitted Amaz!n™ Prunes, coarsely chopped
1 Tbsp white balsamic vinegar
3 oz brie cheese, slcied 1/8" thick
3 Tbsp chopped walnuts, toasted
Fresh basil, snipped

Preheat oven to 425 degrees F and line a large baking sheet with foil. Peel yams and cut into 1/2" thick slices. Spread 2 Tbsp oil on foil, place yams on top. Turn once or twice to coat both sides with oil, then season with salt and pepper. Roast for 15 minutes; turn slices over and roast for 10 minutes more or until lightly browned and soft.

While yams are cooking, stir together prunes, remaining oil and vinegar in small bowl.

Top warm yams with equal amounts of cheese and prune mixture. Roast for 2 minutes more or until cheese is melted. Sprinkle with walnuts and basil.

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