Sweet Potato & Feta Crostini Recipe

Sweet potatoes: These are naturally sweet and become soft and tender when roasted, making them perfect for topping crostini.

Baguette: A crusty French bread that toasts nicely and holds the toppings well.

Feta cheese: A crumbly, salty cheese that adds a tangy flavor and creamy texture.

Olive oil: Used to drizzle over the sweet potatoes before roasting and helps bring out their flavor.

One of the most important steps in this Sweet Potato & Feta Crostini Recipe is roasting the sweet potatoes just right. Roasting brings out their natural sweetness and makes them tender, which is perfect for topping the baguette slices. Here’s a simple way to get those sweet potato rounds perfectly roasted:

1. First, slice the sweet potatoes into thin, even rounds. This helps them cook at the same speed so some pieces don’t burn while others stay hard.
2. Next, spread the slices out on a baking sheet in a single layer. Crowding them can make them steam instead of roast, which means they won’t get that nice, slightly crispy edge.
3. Drizzle the olive oil over the slices and sprinkle with a little salt and pepper. Toss them gently with your hands or a spatula to coat each piece evenly.
4. Roast in the oven at 400°F (200°C) for about 20 minutes. Halfway through, you can flip the slices to help them brown evenly.

Doing it this way makes the sweet potatoes soft on the inside and a little caramelized on the outside, which adds great flavor and texture to your crostini. If you skip tossing them in oil or don’t spread them out, they might turn out soggy or unevenly cooked.

I remember the first time I roasted sweet potatoes, I didn’t slice them evenly and ended up with some pieces burnt and others still hard. Now, I always take a little extra time to slice carefully and spread them out. It’s worth it because those perfectly roasted rounds make the whole crostini taste so much better!

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when roasted, making it a good alternative.

• sweet potatoes - Substitute with carrots: Carrots, when roasted, offer a sweet flavor and tender texture that can mimic sweet potatoes.

• baguette - Substitute with ciabatta: Ciabatta has a similar crusty exterior and soft interior, making it a suitable replacement for a baguette.

• baguette - Substitute with sourdough bread: Sourdough bread provides a tangy flavor and a chewy texture that can complement the toppings well.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy and creamy profile, making it a good alternative to feta.

• feta cheese - Substitute with ricotta cheese: Ricotta cheese offers a milder flavor and creamy texture, which can work well in place of feta.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good substitute for olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a light flavor and high smoke point, suitable for roasting and drizzling.

• Allow the sweet potatoes to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the roasted sweet potato rounds in an airtight container. Layer them with parchment paper to avoid sticking.

• Store the baguette slices separately in a resealable plastic bag or airtight container to maintain their crispiness.

• Keep the feta cheese in its original brine or transfer it to a container with a bit of olive oil to keep it moist and flavorful.

• Refrigerate all components for up to 3 days. Assemble the crostini just before serving to ensure freshness.

• For freezing, first flash-freeze the sweet potato rounds on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Once frozen, transfer the sweet potato rounds to a freezer-safe bag or container. Label with the date for easy tracking.

• The baguette slices can be frozen in a resealable bag. Squeeze out as much air as possible to prevent freezer burn.

• Feta cheese doesn't freeze well due to its high moisture content, so it's best to use fresh when assembling the crostini.

• To reheat, thaw the sweet potato rounds and baguette slices in the refrigerator overnight. Reheat the sweet potatoes in a 350°F (175°C) oven for about 10 minutes, and toast the baguette slices for a few minutes until crisp.

• Assemble the crostini with reheated components and fresh feta cheese just before serving. Garnish with fresh thyme for a burst of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the crostini on a baking sheet.
  3. Cover loosely with aluminum foil to prevent the feta cheese from drying out.
  4. Heat for about 10 minutes or until the sweet potatoes are warmed through and the baguette is crispy.

• Toaster Oven Method:

  1. Set your toaster oven to 350°F (175°C).
  2. Arrange the crostini on the toaster oven tray.
  3. Heat for 8-10 minutes, checking halfway to ensure they don't over-toast.

• Microwave Method:

  1. Place the crostini on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the sweet potatoes moist.
  3. Microwave on medium power for 1-2 minutes, checking after the first minute.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the crostini in the skillet, cover with a lid.
  3. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Arrange the crostini in a single layer in the basket.
  3. Heat for 3-5 minutes, checking frequently to avoid over-crisping.

• Oven: Used to preheat and roast the sweet potatoes and toast the baguette slices.

• Baking sheet: Needed to place the sweet potato rounds for roasting.

• Parchment paper: Lining the baking sheet to prevent sticking and make cleanup easier.

• Knife: Essential for slicing the sweet potatoes and baguette.

• Cutting board: Provides a safe surface for slicing the sweet potatoes and baguette.

• Mixing bowl: Used to toss the sweet potato rounds with olive oil, salt, and pepper.

• Measuring spoons: For accurately measuring the olive oil.

• Tongs: Handy for flipping the sweet potato rounds halfway through roasting.

• Serving platter: To arrange the toasted baguette slices topped with sweet potato and feta.

• Small bowl: For crumbling and holding the feta cheese.

• Spatula: Useful for transferring the roasted sweet potatoes onto the baguette slices.

• Herb scissors: Ideal for finely chopping fresh thyme for garnish.

Pre-roast sweet potatoes: Roast the sweet potatoes in advance and store them in the fridge. This way, you only need to reheat them when assembling the crostini.

Use pre-crumbled feta: Save time by buying pre-crumbled feta cheese instead of crumbling it yourself.

Slice baguette ahead: Slice the baguette ahead of time and store it in an airtight container. Toast them just before serving.

Batch roasting: Roast a large batch of sweet potatoes and use leftovers for other meals, reducing prep time for future dishes.