Vegan Sweet Potato Crostini are a festive and flavorful holiday appetizer. These gluten/grain free crostinis are perfect for holiday parties.
Move over, bread, sweet potato crostini is where it's at!
Sweet potatoes make such a fun and healthy base for crostini. You slice them into rounds, bake the potatoes, then assemble crostini with delicious toppings.
I love the concept of using sweet potato as the base because sweet potatoes are super nutritious, they're naturally gluten/grain-free, and they are DELICIOUS.
Sweet potatoes pair so well with cranberries, pecans, and rosemary - these little sweet potato crostinis are bursts of flavor in your mouth!
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Why I love this Sweet Potato Crostini
- Dietary needs - this crostini is plant-based, oil-free, gluten-free, dairy-free, and refined sugar-free
- Grain free - the bread that you'd use for a regular crostini recipe is swapped with sweet potato, so the dish is not only gluten-free, it's grain-free too!
- Simple ingredients - appetizers don't have to be complicated to be delicious! These crostini use just a few simple ingredients for an incredible flavor
- Festive appetizer - Christmas colors: red cranberry sauce and green rosemary
Ingredient Notes & Substitutions
- Sweet Potatoes: I used regular sweet potatoes, but you could use white, Japanese, or purple sweet potatoes if you want
- Vegan Cream Cheese: to keep this recipe simple I used a store bought vegan cream cheese - I recommend the Miyoko's brand for the least processed option. If you want a WFPB spread, head to my oil-free vegan crostini recipe
- Cranberry Sauce: a quick homemade rosemary cranberry sauce brings that pop of brightness
- Pecans: pop your pecans in the oven for a few minutes or pan-toast them for extra flavor
- Rosemary: you'll need fresh rosemary for these crostini
- Flaky Sea Salt: for garnish - this is optional but I highly recommend
- Maple Syrup: this is also optional, but a small drizzle of syrup really puts these crostini over the top
Cranberry Sauce
- Water
- Maple Syrup: cranberries are naturally tart, so a bit of maple syrup helps to sweeten the sauce
- Minced Rosemary: adding rosemary to the cranberry sauce helps create the rosemary theme throughout the entire bite
- Cranberries
How to make Sweet Potato Crostini
Step 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2. Slice the sweet potatoes into ⅛" thick rounds.
Step 3. Arrange the sweet potatoes in a single layer on the prepared baking sheet and bake for 25-30 minutes, until soft.
Step 4. Meanwhile, make the cranberry sauce. Heat the water, maple syrup, and rosemary in a small saucepan. Add the cranberries and bring to a boil. Cook 5-7 minutes at a boil, until the cranberries burst. Let cool.
Step 5. Assemble the crostini. Spread two teaspoons of cream cheese onto each potato round. Add two teaspoons of cranberry sauce. Top with a pecan, then a sprig of rosemary. Sprinkle with sea salt and drizzle maple syrup.
FAQ & Expert Tips
Don't try to spread cream cheese on very warm potatoes. Let the cooked sweet potatoes cool slightly so they are closer to room temperature
The great thing about sweet potatoes as the base of the crostini is that leftovers are easily stored! Sweet potatoes won't get soggy in the fridge like bread does.
Simply place the crostini in an air-tight container and store in the fridge. If you have many leftovers, use a sheet of wax paper to stack layers of crostini. They will last in the fridge for up to a week.
Recipe Prayer
Thank you God for this healthy holiday appetizer. We're grateful for the friends and family we get to share this recipe with. Amen.
More holiday appetizers
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📖 Recipe
Sweet Potato Crostini (Vegan & Gluten-Free)
Ingredients
- 2 Medium Sweet Potatoes about 1 pound
- 4 Ounces Vegan Cream Cheese softened
- 24 Pecans optionally toasted
- 24 Small Sprigs Rosemary
- Flaky Sea Salt for garnish
- Maple Syrup for drizzling
Cranberry Sauce
- ½ Cup Water
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Minced Rosemary
- 1 Cup Cranberries
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the sweet potatoes into ⅛" thick rounds.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet and bake for 25-30 minutes, until soft.
- Meanwhile, make the cranberry sauce. Heat the water, maple syrup, and rosemary in a small saucepan. Add the cranberries and bring to a boil. Cook 5-7 minutes at a boil, until the cranberries burst. Let cool.
- Assemble the crostini. Spread two teaspoons of cream cheese onto each potato round. Add two teaspoons of cranberry sauce. Top with a pecan, then a sprig of rosemary. Sprinkle with sea salt and drizzle maple syrup.
Nutrition
Nutrition information is an estimate.
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