These sweet potato crostini are one of my go-to appetizers when I want something that looks fancy but is secretly super simple.
You get this amazing mix of creamy, tangy goat cheese on top of sweet, roasted sprmweet potatoes, with a little crunch and a drizzle of honey that brings it all together.
It’s got texture, flavor, and total “wow” factor.
What You’ll Need
- 2 medium sweet potatoes, peeled and sliced into ¼-inch thick rounds
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- 4 ounces goat cheese, softened
- 2 tablespoons cream cheese (helps smooth out the goat cheese)
- 1 teaspoon honey (plus more for drizzling)
- 1 teaspoon fresh thyme leaves
- ¼ cup chopped walnuts (optional, for topping)
- Fresh cracked black pepper (to taste)
Why I Love This Recipe
I first made this on a whim when I didn’t have a baguette for traditional crostini and thought, “What if I roasted some sweet potatoes instead?” It was a hit. I’ve brought these to so many get-togethers and there’s never one left. They look beautiful, taste amazing, and come together fast.
- It’s naturally gluten-free, so perfect for a crowd
- The sweet + tangy combo is unbeatable
- They hold up well, even after sitting out for a while
- You can make the components ahead of time
- They feel special but take hardly any effort
Makes: 16–20 crostini
Total Time: 35 minutes (15 min prep, 20 min bake)
Why This Recipe Works (Quick Science)
Roasting sweet potatoes at high heat caramelizes the natural sugars and gives a nice crisp edge while keeping the center soft. Whipping goat cheese with cream cheese makes it smoother and easier to spread, while also balancing the tang. The honey and walnuts finish it off with sweetness and crunch, rounding out the textures.
Common Mistakes
- Slicing too thick: Anything over ¼ inch takes too long to cook and doesn’t crisp up.
- Not using parchment: Sweet potatoes stick easily—use parchment for easy removal.
- Skipping the cheese whip: Goat cheese straight from the fridge is hard to spread.
- Overcrowding the pan: Crowding causes steaming instead of roasting. Spread them out!
What to Serve With
These are perfect as an appetizer for:
- Holiday dinners (Thanksgiving especially!)
- Wine night with friends
- A cozy fall or winter meal with roasted chicken
- Charcuterie boards
- Any potluck or gathering—they travel great
FAQ
Can I make this ahead of time?
Yes! Roast the sweet potatoes and mix the cheese a day in advance. Assemble just before serving.
Can I use something besides goat cheese?
Try whipped feta or Boursin. Even cream cheese with herbs works.
What if I don’t have walnuts?
Use pecans, almonds, or skip them altogether.
Can I make these vegan?
Yes—use vegan goat cheese and maple syrup instead of honey.
Substitutions and Variations
- Cheese Swap: Use feta, ricotta, or vegan cheese
- Nut-Free: Just leave off the nuts or sub with seeds like sunflower or pumpkin
- Extra Flavor: Add a pinch of cinnamon or chili flakes on top
- Savory Twist: Top with caramelized onions instead of honey for a more savory version
Make Ahead Tips
- Roast the sweet potato rounds up to 2 days ahead—store in an airtight container in the fridge
- Whip the goat cheese mixture and keep it chilled until ready to use
- Don’t drizzle with honey or add nuts until just before serving so they stay fresh and crunchy
How to Make Sweet Potato Crostini with Goat Cheese
Step 1: Slice and Prep Sweet Potatoes
Preheat oven to 425°F. Line a baking sheet with parchment.
Slice 2 medium sweet potatoes into ¼-inch thick rounds. Toss them in a large bowl with 2 tablespoons olive oil and ½ teaspoon sea salt until evenly coated.
Step 2: Roast the Sweet Potatoes
Arrange the sweet potato rounds in a single layer on the lined baking sheet. Roast for 20 minutes, flipping halfway, until golden and lightly crisped on the edges.
Step 3: Whip the Goat Cheese
In a small bowl, mix 4 oz softened goat cheese, 2 tablespoons cream cheese, 1 teaspoon honey, and 1 teaspoon fresh thyme leaves. Whip until smooth and creamy.
Step 4: Assemble the Crostini
Once sweet potatoes are cool enough to handle, top each round with a spoonful of the whipped goat cheese. Drizzle with a little extra honey, sprinkle with chopped walnuts, and finish with fresh black pepper.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Best if you keep components separate and assemble fresh
- Reheat sweet potato rounds in a 350°F oven for a few minutes to crisp them up before topping
Conclusion
I hope you give these sweet potato crostini a try—they’re such a cozy, flavorful appetizer that feels a little fancy without being fussy. If you make them, I’d love to hear what you think! Leave a comment or let me know if you put your own spin on it.