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Sweet Potato Crostini

Let’s talk about crostini for a sec. This party appetizer is super versatile, looks sophisticated and is incredibly simple to make. But before you reach for toasted bread for the base, swap in roasted sweet potatoes instead. We top our sweet potato crostini with two winning flavor combinations.

RELATED: Sweet Potato Toast

Makes about 30 crostini

Sweet Potato Crostini Base

2 small sweet potatoes

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Smoked Salmon Crostini Toppings

5 tablespoons whipped cream cheese

3 ounces smoked salmon

Chopped fresh chives, as needed for garnish 

Cranberry-Almond Crostini Toppings

5 tablespoons crème fraîche (or plain Greek yogurt)

5 tablespoons chopped dried cranberries

5 tablespoons chopped salted roasted almonds

Chopped fresh parsley, as needed for garnish

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Make the sweet potato crostini base: Cut the ends off the sweet potatoes and then cut the potatoes into ¼-inch-thick slices. Brush both sides of the potato slices with olive oil and season with salt and pepper.

3. Arrange the potato slices on the prepared baking sheet and roast until they are golden brown and crisp, 17 to 20 minutes. Let cool completely.

4. Make the Smoked Salmon Crostini: Top half the sweet potato slices with 1 teaspoon cream cheese each. Tear the smoked salmon into 15 even pieces and place a piece on top of each potato slice. Garnish with chives and serve immediately.

5. Make the Cranberry-Almond Crostini: Top each of the remaining sweet potato slices with 1 teaspoon crème fraîche. Sprinkle 1 teaspoon dried cranberries and 1 teaspoon almonds on top. Garnish with parsley and serve immediately.

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