Sweet Potato Crostini

• 1 medium sweet potato
• 4 1/2" thick sourdough bread slices
• 3 tsp olive oil
• 1 garlic clove, peeled halved
• 2 oz soft mild cheese goat cheese
• 1 roasted red pepper from jar, drained cut into strips
• 1 tsp chopped fresh thyme or 1/4 teaspoon dried

1. Preheat oven to 425. Pierce sweet potato several times with fork. Bake until tender, about 1 hour. Cool. Peel potato and cut into 1/2" thick slices.
2. Preheat broiler. Drizzle each bread slice with 1/2 tsp oil and rub with cut side of garlic clove. Place bread on broiler pan. Broil 6 inches from heat until brown, wathcing closely, about 2 minutes. Transfer to work surface.
3. Divide goat cheese among bread slices, using small knife, spread cheese. Place 1 sweet potato slice on each and mash with fork. Using small knife, spread evenly over cheese. Combine red pepper strips, chopped thyme and remaining 1 tsp oilive oil in small bowl. Arrange red pepper strips decoratively over sweet potato. Season to taste with pepper and serve.

sweet potato, bread slices, olive oil, garlic, goat cheese, red pepper, thyme

Taken from www.epicurious.com/recipes/member/views/sweet-potato-crostini-50004084 (may not work)