Sweet Potato Crostini 5 Ways

The low-carb twist on your favorite appetizer!

It’s pretty obvious I am obsessed with sweet potato crostini. I have three other recipes on here using it! It’s always a hit and I never miss the bread. Crostini is a super easy and crowd-pleasing appetizer, so it’s nice to have a low-carb/gluten-free option. Also, I’m a huge sweet potato lover so any recipe that includes them – I’m all about it.

For starters you’re going to need two large sweet potatoes (this will make about 24-26 crostinis – depending on the size of the sweet potato and how thick you cut them) I cut them about 1/4 inch thick and leave the skin on. Just make sure to wash and scrub them really good! I then mix the rounds with about 2-3 tbsp of olive oil and salt. I lay them (as a single layer) on top of a parchment paper lined baking sheet and bake at 425 degrees F for 15 minutes on each side or until they’re crispy! After cooling, I top them with the goodies!

the five variations are –
brie, sliced plums (peaches would also be good), pistachios and honey
kite hill’s dairy free chive spread, smoked salmon, and capers
goat cheese, chopped strawberries, fresh chopped basil, and balsamic glaze
honey goat cheese and blueberries mixed with balsamic vinegar
fig jam, halved cherries and walnuts

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Sweet Potato Crostini 5 Ways


Scale

Ingredients

Crostini

  • 2 large sweet potatoes (cut into 1/4 thick rounds – skin left on)
  • 23 tbsp olive oil
  • pinch of sea salt

Toppings

  • brie
  • sliced plum
  • pistachios
  • goat cheese
  • blueberries mixed with balsamic vinegar
  • kite hill chive spread
  • smoked salmon cut into small pieces
  • capers
  • chopped strawberries
  • balsamic glaze
  • fresh chopped basil
  • fig jam
  • halved cherries
  • walnut pieces

Instructions

  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 15-16 minutes, flip each sweet potato round, then bake for another 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 then top them with desired toppings. You obviously don’t have to use all these toppings at once but the suggested pairs are below!

Notes

  • the topping variations I did were:
    brie, sliced plum, pistachios and honey
    honey goat cheese and blueberries mixed with balsamic vinegar
    kite hill dairy-free chive spread, smoked salmon, and capers
    goat cheese, chopped strawberries, basil, and balsamic glaze
    fig jam, cherries, and walnuts

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