Garlic Crostini with sweet potatoes
Make little crostini, and prepare sweet potatoes and garlic for these golden bites of Garlic Crostini with sprinkle of tahini and pistachios!
These Sweet Potato Garlic Crostini, sprinkled with pomegranate seeds, make a delicious holiday appetizer! We love making these after Thanksgiving, using up leftover sweet potaotes, or you can start fresh and whip up a puree of both sweet potatoes and garlic. You won’t believe how delicious they are, with a drizzle of tahini and a sprinkle of pomegrante seeds and chopped pistachio.
Garlic Crostini with Sweet Potatoes
This recipe is my go-to for fall—the warm flavors from the sweet potato, roasted garlic, cinnamon, and tahini will make you yearn for a cozy fall day! It’s almost a meal in a bite. Enjoy this recipe for a fall and winter appetizer, and it’s so pretty to bring to a party.
Why I love this recipe
- The combo of garlic and sweet potatoes, topped with tahini, is pure deliciousness.
- Easy to make for any holiday party.
- They are devoured quickly, because they are so tasty.
There’s a few steps in this recipe today, but if you love being in the kitchen this time of year, and you love the smell of garlic … This recipe is for you!
Plan ahead and serve this appetizer with this prime rib, these fennel-potatoes, and this cheesy green beans recipe.
Gather these ingredients
- French baguette
- Sweet potatoes
- Garlic
- Tahini (you can buy this at Trader Joe’s)
- Cinnamon
- Melted butter
- Orange juice
- EVOO (extra virgin olive oil)
- Pistachios
- Pomegranate seeds
How to roast garlic
The garlic is key! Seriously, the roasted flavor really makes this recipe!
Prepare the garlic by removing any excess papery skin around the bulb, but leave the cloves intact. Cut off the top of the bulb and place on a piece of foil large enough to enclose it. Drizzle with olive oil and massage it into the exposed cloves. Sprinkle lightly with salt, and wrap tightly in foil and bake!
But first, what does crostini mean?
Crostini means “little toasts” in Italian, so they are small, thin slices of toasted bread, which are usually brushed with olive oil.
How to make crostini: Turn oven down to 350 degrees. Thinly slice 1 baguette; brush or drizzle the slices with olive oil on both sides. Bake on a baking sheet until crisp and lightly golden around the edges, about 15 minutes.
How to make Garlic Crostini with Sweet Potatoes
- Roast the garlic.
- Arrange sweet potatoes on a baking sheet lined with parchment paper. Drizzle with enough olive oil to lightly coat the cubes and sprinkle with salt; toss with your hands and bake along with the garlic. Bake the sweet potatoes, tossing the cubes halfway through. When the sweet potatoes are tender and can be poked through with a fork, remove from the oven.
- Make the crostini.
- Transfer the sweet potatoes to a food processor or high-powered blender. Use a small knife to remove the cloves from the garlic skins, or gently squeeze them out; add all garlic cloves to the food processor. Add the melted butter, cinnamon, orange juice, and tahini. Pulse until smooth, adding small amounts of water if needed (if too thick). Salt and pepper to taste.
- Spread the puree onto the toasted baguette slices, drizzle with tahini, and sprinkle with pistachios and pomegranate seeds. Enjoy warm.
It’s so easy, and the roasted flavor is amazing!
Here are a couple holiday reminders that are key for me in enjoying the holidays:
- I want to relax and make memories.
I want to be present in the moment. - Stop thinking so much about what I have to do and not miss out on anything!
- Keep it simple, sister [KISS]
In steps “keep it simple, sister.” Basically, don’t over-complicate your get-together. Also, it’s okay to ask for help, both in food delegation and dish duty!
Add this to your Fall and Winter appetizer line-up! Or save for Thanksgiving or Christmas this year!
ENJOY!
More sweet potato recipes:
Sweet Potato Shepherds Pie Recipe
One-Pot Chicken Thighs with Sweet Potatoes
Baked Curry Sweet Potato Fries
Get the Recipe:
Garlic Crostini with sweet potatoes
Ingredients
- 1 French baguette, sliced into 15 pieces and toasted
- 2 large sweet potatoes, peeled and cut into 1’’ cubes
- 2 heads garlic, excess papery skin removed
- 2 Tbsp tahini, plus more to drizzle
- 1 tsp cinnamon
- 1 Tbsp melted butter
- 2 Tbsp orange juice
- 2 Tbsp EVOO, plus more to drizzle
- ½ c chopped pistachios
- ¼ c pomegranate seeds
Instructions
- Preheat oven to 400 degrees F. Prepare the garlic; remove any excess papery skin around the bulb, but leave the cloves intact. Cut 1/4-1/2 inch off the top of the bulb and place on a piece of foil large enough to enclose the bulb. Drizzle with about 1 Tbsp of olive oil per head, and massage it into the exposed cloves. Sprinkle lightly with salt and wrap tightly in foil and bake for 30-40 minutes—this can be done while the sweet potatoes bake.
- Arrange sweet potatoes on a baking sheet lined with parchment paper. Drizzle with enough olive oil to lightly coat the cubes and sprinkle with salt; toss with your hands and bake along with the garlic. Bake the sweet potatoes for 25-30 minutes, tossing the cubes halfway through. When the sweet potatoes are tender and can be poked through with a fork, remove from the oven.
- How to make crostini: Turn oven down to 350 degrees. Thinly slice 1 baguette; brush or drizzle the slices with olive oil on both sides. Bake on a baking sheet until crisp and lightly golden around the edges, about 15 minutes.
- In the meantime, transfer the sweet potatoes to a food processor or high-powered blender. Use a small knife to remove the cloves from the garlic skins, or gently squeeze them out; add all garlic cloves to the food processor. Add the melted butter, cinnamon, orange juice, and 2 Tbsp of tahini. Pulse until smooth, adding small amounts of water if needed (if too thick). Salt and pepper to taste.
- Spread the puree onto the toasted baguette slices, drizzle with tahini, and sprinkle with pistachios and pomegranate seeds. Enjoy warm.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
