Sweet Potato and Goat Cheese Crostini

Sweet potato and goat cheese crostini is one of my favorite appetizers when I want something elegant, flavorful, and surprisingly simple. The natural sweetness of roasted sweet potatoes pairs beautifully with creamy goat cheese, all piled on a crisp baguette slice — it’s a bite-sized explosion of flavor and texture.

Why You’ll Love This Recipe

I love how this recipe balances sweet and savory so perfectly. It’s easy to prep ahead, looks beautiful on a platter, and works just as well for fall gatherings as it does for holiday dinners or casual entertaining. Every bite has warmth, creaminess, crunch, and a little flair.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baguette, sliced

• Sweet potatoes, peeled and diced

• Olive oil

• Salt and pepper

• Goat cheese, softened

• Honey or maple syrup (optional)

• Fresh thyme or rosemary (optional, for garnish)

• Balsamic glaze (optional, for drizzling)

Directions

1. I preheat the oven to 400°F (200°C). I toss the diced sweet potatoes with olive oil, salt, and pepper, then roast for about 25–30 minutes until soft and slightly caramelized.

2. I arrange the baguette slices on a baking sheet and toast them in the oven for 5–7 minutes until golden and crisp.

3. I spread a generous layer of softened goat cheese onto each crostini.

4. I top with a spoonful of roasted sweet potatoes.

5. If I want to dress them up, I drizzle with honey or balsamic glaze and sprinkle with fresh thyme or rosemary before serving.

Servings and timing

This recipe makes about 20 crostini. It takes 15 minutes to prep and 30 minutes to cook.

Variations

Sometimes I mash the roasted sweet potatoes for a smoother topping. I’ve also added crushed pecans, pomegranate seeds. For a tangier note, I mix a bit of lemon zest into the goat cheese.

Storage/reheating

I store leftover roasted sweet potatoes and goat cheese separately in the fridge. The assembled crostini are best served fresh, but I toast leftover slices and reheat the toppings to quickly rebuild a few later. I don’t recommend storing them fully assembled, as the bread can get soggy.

FAQs

Can I use a different cheese?

Yes. I’ve used ricotta or whipped feta in place of goat cheese — both are creamy and spreadable with a similar tang.

What kind of bread is best?

I use a French baguette or ciabatta — something sturdy that toasts well and holds the toppings without getting soggy.

Can I make these ahead of time?

I prep the components ahead (roast the sweet potatoes, toast the bread), then assemble just before serving for best texture.

Are these good served warm or cold?

Both work. I like serving them warm so the goat cheese melts slightly, but they’re still delicious at room temperature.

Can I make them gluten-free?

Yes. I use gluten-free baguette slices or crackers and follow the same process.

Conclusion

Sweet potato and goat cheese crostini are one of those appetizers I never get tired of — simple, elegant, and full of flavor. Whether for holidays, dinner parties, or just a cozy snack, they’re always a hit with guests and super satisfying to make and serve.

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