Sweet Potato Crostini
Discover how to make sweet potato crostini! A gluten-free, healthy, and delicious appetizer perfect for parties or cozy gatherings.
Ingredients
- 2 medium sweet potatoes washed and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Suggested Toppings Choose Your Favorites:
- 1/2 cup hummus or vegan cream cheese
- 1/2 avocado thinly sliced
- 1/2 cup sautéed mushrooms cooked with garlic and thyme
- 1 tablespoon maple syrup or agave nectar
- 1/4 cup pomegranate seeds
- 1/4 cup toasted pecans or walnuts
- Fresh parsley basil, or rosemary (chopped)
- Balsamic glaze optional for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the sweet potatoes into 1/4-inch rounds and pat them dry with a paper towel.
- Toss the slices with olive oil, salt, and pepper, ensuring they’re evenly coated.
- Spread the slices out in a single layer on a parchment-lined baking sheet.
- Bake for 15 minutes, then flip each slice and bake for another 10–15 minutes, until tender and slightly crispy around the edges.
- While the sweet potatoes are roasting, prepare your desired toppings. Chop herbs, sauté vegetables, or mix spreads as needed.
- After roasting the sweet potatoes, let them cool for a few minutes.
- Add a dollop of your chosen spread (like hummus or cream cheese) to each slice.
- Layer additional toppings like avocado, pomegranate seeds, or nuts.
- Finish with a drizzle of balsamic glaze or a sprinkle of fresh herbs.
- Arrange the sweet potato crostini on a serving platter and enjoy immediately.
Notes
- Storage: Store any leftovers in a sealed container in the fridge for up to three days. Reheat in a 350°F (175°C) oven to restore crispiness.
- Customization: Feel free to mix and match toppings to suit your taste or the occasion.
- Make-Ahead Tip: Roast the sweet potato slices a day ahead, and assemble the crostini just before serving.