Raise your hand if you enjoy sweet potatoes at every meal! Anyone? I've been yearning for them all fall and winter, and it's led me to some delightful recipes to indulge my cravings.

sweet potato crostini on serving board

This dish emerged from my fondness for crostini, my favorite appetizer for gatherings. I appreciate how versatile the toppings can be, tailored to seasonal ingredients or what's available at home.

I even dedicated a section in my cookbook to crostini recipes. While I still adore them, this holiday season, I'm eager for appetizers that pack in flavor without the extra carbs.

Don't get me wrong—I'll still enjoy some carb-rich treats during the holidays, like the sticky toffee cake at our annual dinner and my mom's almond kringle on Christmas morning. However, I know I'll feel better avoiding too much bread before heavy meals. Luckily, these roasted sweet potato rounds make excellent bread alternatives for my favorite crostini toppings.

assembling sweet potato crostinisweet potato crostini

Now, the big question: Faux-tini: a hit or a miss? I thought the name was clever during our photo shoot, but the reactions from the team made me rethink its use in this article. However, if you love it, renaming these is still an option!

Here's how it works: slice sweet potatoes into thin rounds, coat them with olive oil and sea salt, then bake until crispy. Voila! You have flavorful bases for any topping you desire. Aren't they lovely? I treated each slice like a mini canvas, experimenting with toppings like smoked salmon, pears, pomegranate seeds, nuts, and honey. You could even set out all the ingredients for a fun build-your-own crostini experience! #FauxtiniParty

Here are my favorite topping combinations:

Begin with herbed goat cheese, then try:

  • smoked salmon with chives
  • pear with honey and thyme
  • pomegranate seeds with candied pecans

One of the best parts is the flexibility to use whatever ingredients you have on hand. No pecans? Swap in walnuts or almonds. Dried cranberries can replace pomegranate seeds, while avocado can stand in for smoked salmon. I even think creamy blue cheese would work great instead of goat cheese. Get creative! If you share my passion for sweet potatoes, check out more recipes from our archives:

Perfect Sweet Potato Fries

Sweet Potato Poblano Soup

Savory Stuffed Sweet Potatoes

Sweet Potato & Pomegranate Salad

Jerk Chicken & Sweet Potatoes

sweet potato crostini

Ingredients

  • 1 large sweet potato, cut into thin rounds (keep the peel)
  • olive oil
  • kosher salt
  • ground cumin or ground cinnamon (optional)

For toppings:

  • 1 log herbed goat cheese, at room temperature
  • smoked salmon
  • chives, cut into 1-inch pieces
  • pear, thinly sliced
  • honey
  • fresh thyme
  • pomegranate seeds
  • candied pecans

Instructions

  1. Preheat your oven to 400°F. In a bowl, combine sweet potato slices with olive oil (just enough to coat), a generous pinch of kosher salt, and a dash of cumin or cinnamon if desired.
  2. Arrange them in a single layer on a parchment-lined baking sheet. Roast for 15 minutes, then flip and roast for another 5-10 minutes until the edges are golden.
  3. Take them out of the oven and dollop herbed goat cheese onto each sweet potato slice. Return to the oven for a couple of minutes until the cheese begins to melt.
  4. Place the sweet potatoes on a serving platter or board and add your choice of toppings. My favorites:
  • smoked salmon with chive
  • pear with honey and thyme
  • pomegranate seeds with candied pecans

Enjoy!