Description
This Sweet Potato Crostini recipe swaps traditional bread for roasted sweet potato slices, creating a gluten-free, healthy base perfect for appetizers. Topped with smoked salmon or cranberry-almond combinations, this dish is versatile, elegant, and easy to prepare.
Ingredients
Scale
Sweet Potato Base:
- 2 large sweet potatoes (sliced into ¼-inch rounds)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Smoked Salmon Topping:
- 5 tbsp whipped cream cheese
- 100g smoked salmon (torn into pieces)
- 2 tbsp fresh chives (chopped)
Cranberry-Almond Topping:
- 5 tbsp crème fraîche (or plain Greek yogurt)
- 3 tbsp dried cranberries (chopped)
- 3 tbsp roasted almonds (chopped)
- 2 tbsp parsley (chopped)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush sweet potato slices with olive oil, season with salt and pepper, and roast for 17–20 minutes, flipping halfway through.
- For the smoked salmon topping, spread cream cheese on half the roasted slices, top with salmon, and garnish with chives.
- For the cranberry-almond topping, spread crème fraîche on the remaining slices, top with cranberries, almonds, and parsley. Serve immediately.
Notes
- Make the sweet potato slices ahead and reheat before adding toppings.
- Customize toppings based on your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Gluten-Free, Healthy