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–+ servings
A sweet potato crostini on a serving board.

Sweet Potato Crostini (Vegan & Gluten-Free)

Print Recipe
Vegan Sweet Potato Crostini are a festive and flavorful holiday appetizer. These gluten/grain free crostinis are perfect for holiday parties.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 crostini
Calories 46
Author Elizabeth

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

Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2688IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg