Honey Feta Sweet Potato Crostini (Print Version)
Golden roasted sweet potato slices with crumbled feta, honey, and fresh herb drizzle.
# Recipe Ingredients:
→ Sweet Potato Crostini Base
01 - 2 medium sweet potatoes, washed and sliced into 1/4-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Toppings
06 - 5 ounces feta cheese, crumbled
07 - 2 tablespoons honey
08 - 1/4 cup roasted pecans or walnuts, roughly chopped (optional)
→ Herb Drizzle
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1 tablespoon fresh basil, finely chopped
11 - 1 tablespoon fresh chives, chopped
12 - 2 tablespoons olive oil
13 - 1 teaspoon lemon zest
14 - 1 teaspoon lemon juice
15 - 1 small garlic clove, finely minced
16 - Pinch of salt and pepper
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato rounds with olive oil, smoked paprika, salt, and black pepper until evenly coated.
03 - Arrange seasoned rounds in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender. Allow to cool slightly.
04 - While sweet potatoes roast, whisk together parsley, basil, chives, olive oil, lemon zest, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl until well combined.
05 - Arrange roasted sweet potato rounds on a serving platter. Top each round with crumbled feta cheese.
06 - Drizzle honey evenly over the feta-topped rounds, followed by a spoonful of herb drizzle on each crostini.
07 - Sprinkle with roasted pecans or walnuts if desired. Serve immediately, garnished with additional fresh herbs if preferred.
# Expert Advice:
01 -
- The sweet potatoes become impossibly creamy and caramelized while roasting, creating this perfect vessel that somehow tastes even better than bread
- You get all the satisfaction of an elevated appetizer without actually having to turn on the stove or make anything complicated
02 -
- The sweet potato thickness really matters here. Too thick and they take forever to cook, too thin and they fall apart. A quarter inch is your sweet spot.
- Letting the herb drizzle sit for at least 10 minutes before serving makes such a difference. The garlic mellows out and the lemon permeates everything.
03 -
- If your sweet potatoes are huge, cut the rounds in half after roasting so they are bite-sized
- The herb drizzle keeps in the fridge for a few days and is fantastic on grilled vegetables too