Sweet Potato Crostini with Swordfish and Creamy Cheese

Method

1. Boil the sweet potatoes in hot water for 25 minutes.
2. Let the potatoes cool, then cut into 1 cm thick discs, cutting obliquely for more surface area.
3. In a bowl, mix olive oil, chopped rosemary, a pinch of salt, and black pepper.
4. Brush the potato discs on one side with the seasoning, then place that side on a hot pan. Cook for about 2 minutes on medium-high heat, meanwhile brush the other side.
5. Remove the potato discs when nicely browned.
6. On each disc, place a spoonful of Philadelphia cream cheese, top with smoked swordfish, grate some lime zest, and add a bit of mint.
7. Serve.