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Sweet Potato Crostini

Serves 10 to 12 (makes about 36)

Total Time
1 hr 30 mins

Using sweet potato slices in place of toasted bread makes this crowd-pleasing appetizer gluten-free (and a little healthier!).

 2 pounds deep orange sweet potatoes, peeled and sliced diagonally 1/4 in. thick and 3 to 4 in. long
 2 tablespoons olive oil
 1 teaspoon kosher salt
 1/2 teaspoon freshly ground pepper
 1/2 cup diced pancetta
 8 ounces cold brie cheese, sliced 1/8 in. thick
 1/2 cup roasted salted pistachios, chopped
 1 tablespoon chopped fresh thyme leaves
Step 1

Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. In a large bowl, toss sweet potatoes, olive oil, salt, and pepper to coat. Arrange in a single layer on prepared baking sheets and roast until browned on top, about 30 minutes. Flip slices over and roast until browned, another 20 to 30 minutes.

Step 2

Meanwhile, cook pancetta in a medium frying pan over medium heat, stirring often, until browned, 8 to 10 minutes.

Step 3

Cut brie in lengths to fit sweet potato slices. Set a piece of brie on each sweet potato slice and sprinkle pancetta and pistachios on top. Return to oven to melt cheese slightly, 4 to 5 minutes. Transfer sweet potatoes to a platter, then sprinkle with thyme.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 205Calories from Fat 54
% Daily Value *
Total Fat 12g19%

Saturated Fat 4.8g24%
Cholesterol 25mg9%
Sodium 435mg19%
Total Carbohydrate 17g6%

Dietary Fiber 2.9g12%
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.