Description
Sweet potato crostini is a delicious, gluten-free alternative to traditional crostini. Roasted sweet potato rounds serve as the perfect crispy base for both savory and sweet toppings. This easy-to-make appetizer is ideal for parties, gatherings, or a light snack.
Ingredients
Scale
For the sweet potato base:
- 2 small sweet potatoes, sliced into ¼-inch rounds
- 2 tbsp extra-virgin olive oil
- Salt & black pepper to taste
For the smoked salmon topping:
- 5 tbsp whipped cream cheese
- 3 oz smoked salmon, torn into small pieces
- Chopped fresh chives for garnish
For the cranberry-almond topping:
- 5 tbsp crème fraîche (or plain Greek yogurt)
- 5 tbsp dried cranberries, chopped
- 5 tbsp salted roasted almonds, chopped
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the sweet potatoes into ¼-inch rounds and place them on the baking sheet.
- Brush both sides with olive oil and season with salt and black pepper.
- Roast for 17-20 minutes, flipping halfway through, until golden and slightly crisp.
- Let the slices cool slightly before assembling.
- For the smoked salmon crostini, spread cream cheese on each slice, top with smoked salmon, and garnish with chives.
- For the cranberry-almond crostini, spread crème fraîche on each slice, sprinkle with cranberries and almonds, and garnish with parsley.
- Serve immediately and enjoy!
Notes
- Make sure to slice the sweet potatoes evenly for even cooking.
- For extra crispiness, broil for 1-2 minutes at the end.
- Assemble the toppings just before serving to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Roasting
- Cuisine: American