Strawberry Sweet Potato Crostini

Fresh chopped strawberries and creamy goat cheese on top of roasted sweet potato crostini rounds, drizzled with balsamic glaze and topped with chopped basil

I had to stop myself from eating all of these, they were that good. Strawberries are so good this time of year, and I cannot get enough of them. I thought this would be the perfect spring time appetizer, plus it’s low-carb! Obviously, they would taste amazing on bread or crackers instead of roasted sweet potato rounds. However, this is such a great low-carb/gluten-free option.

Sweet potato crostini is one of my favorite appetizers – I have recipes here for more fall inspired recipes.
1) with brie, pear, pecans, and honey .. so good!!
2) Fall Bruschetta – pin this one for next Thanksgiving 😉

Strawberry Sweet Potato Crostini


  • 1 large sweet potato sliced into rounds
  • 1-2 tbsp olive oil
  • goat cheese to taste
  • 4-5 strawberries chopped
  • 1 tbsp balsamic glaze or to taste
  • fresh chopped basil


  1. Preheat your oven to 425 degrees F.

  2. Toss your sweet potato rounds in olive oil and sea salt then spread them in a single layer on a lightly greased baking sheet, place on the middle rack in the oven and bake for 13-15 minutes, flip each sweet potato round, then bake for another 13-15 minutes or until crispy and slightly golden brown on the edges (the thinner they are-they crispier they'll get - keep an eye on them so they don't burn)

  3. Let the sweet potato rounds cool. Add your desired amount of goat cheese to each crostini, then top it with some chopped strawberries. Drizzle with balsamic glaze and top with some fresh chopped basil.

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