Sweet Potato Garlic Crostini
Make little toasts (crostini), and prepare a sweet potato and garlic puree for these little golden bites of Sweet Potato Garlic Crostini!
These Sweet Potato Garlic Crostini, sprinkled with pomegranate seeds, make a delicious holiday appetizer!
Sweet Potato Garlic Crostini
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!
Friends, 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!
Here are the ingredients for Sweet Potato Crostini
- 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
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 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!
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 appetizer line-up! Or save for Thanksgiving 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:
Sweet Potato Garlic Crostini
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
- 1/2 c chopped pistachios
- 1/4 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.
