Sweet Potato Crostini with Goat Cheese, Pear and Walnuts

Sweet Potato Crostini

These crostini use small, skin-on sweet potato rounds instead of bread. Roasting gives them browned edges and tender centers sturdy enough to hold a swipe of goat cheese, thin pear slices, walnut pieces, thyme, and microgreens. They are not crunchy like toast.

Choose narrow sweet potatoes for easy-to-pick-up bites. Let the roasted rounds cool briefly before adding the cheese, then assemble close to serving so the pear stays fresh and the bases do not soften under the toppings.

Ingredients for Sweet Potato Crostini

• 2 medium narrow sweet potatoes, about 1 to 1¼ pounds total (about 550g)
• 1 tablespoon olive oil
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 5 ounces soft goat cheese, brought to room temperature (140g)
• 1 to 2 tablespoons milk, as needed
• 1 medium firm-ripe pear
• ⅓ cup roughly chopped walnuts (about 40g)
• 1 teaspoon fresh thyme leaves
• ¼ cup loosely packed microgreens

Yield: About 20 to 24 bites, or 6 to 8 appetizer servings; the number of rounds depends on the potatoes’ diameter. Time: About 20 minutes prep, 22 to 28 minutes roasting, plus brief cooling and assembly; about 50 to 55 minutes total.

How to Make Sweet Potato Crostini

1. Preheat and slice: Heat the oven to 425°F (220°C). Scrub and dry the sweet potatoes, leave the skins on, and cut them crosswise into even ¼-inch rounds.
2. Season and spread: Toss the rounds with the olive oil, salt, and pepper. Arrange them in a single layer on two rimmed baking sheets, with a little space between slices. They should be lightly coated, not dripping with oil.
3. Roast and turn: Roast uncovered for about 22 to 28 minutes. Flip the rounds at about 12 minutes, checking for browning as you turn them; swap or rotate the sheets if one is browning faster. Check again around 20 minutes. Remove the rounds when their edges are browned and their centers yield easily to a fork but still hold together when lifted. Take smaller rounds out early if they finish first.
4. Prepare the toppings: Mash the goat cheese with 1 tablespoon milk. Add a little more milk only if needed to make it thick and spreadable. Roughly chop the walnuts if necessary, and slice the pear thinly shortly before assembly.
5. Cool and assemble: Let the rounds stand for about 5 minutes. Spread each with goat cheese, press one or two thin pear slices lightly into the cheese, and add a few walnut pieces. Finish with thyme and microgreens, leaving some orange potato visible. Serve shortly after assembly.

How Thick to Cut the Sweet Potatoes

Keep the rounds close to ¼ inch thick so they roast at a similar rate. Thicker slices may need longer to become fork-tender; uneven slices can leave some rounds pale while others brown. This method produces tender-centered bases with browned edges, not brittle sweet potato chips. If the rounds are pale and soft, make sure they have space on the sheets and continue roasting until the edges develop color.

Make-Ahead and Serving

For a gathering, roast the untopped rounds ahead and keep the toppings separate. Refrigerated bases can soften; rewarm them uncovered in a warm oven until heated and their edges regain some firmness. Let them cool briefly before adding the cheese. Slice the pear and assemble close to serving.

Serve warm or at room temperature, arranging the bites separately rather than stacking them. For an appetizer spread, pair them with mini cranberry pecan cheese balls or cream cheese and Parmesan stuffed mushrooms.

Refrigerate assembled leftovers promptly, but expect the potato rounds to soften.

Nutrition

Approximate nutrition per serving, based on 8 servings of 2 to 3 bites each: 165 calories, 5g protein, 9g fat, and 18g carbohydrates. Approximate values per 100g: 155 calories, 5g protein, 8g fat, and 17g carbohydrates. Values vary with potato size, ingredient brands, and moisture lost during roasting.