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Sweet Potato Crostini

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 8 servings
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1 tablespoon light brown sugar

1 teaspoon kosher salt 

1 teaspoon ground black pepper 

1/2 teaspoon ground allspice 

2 pounds small sweet potatoes (about 5), peeled and sliced into 1/4-inch rounds 

Nonstick olive oil spray, for the sweet potatoes

6 ounces spreadable cheese, such as The Laughing Cow Spreadable Cheese Wedges Creamy Swiss Original

3/4 cup toasted chopped pecans 

Honey, for drizzling 


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine the brown sugar, salt, pepper and allspice. Spray the sweet potatoes with the nonstick olive oil spray and then sprinkle them with the spice mixture. Spread the sweet potatoes on the prepared baking sheet. Roast until tender, about 25 minutes. Remove to a rack to cool.
  3. Top the sweet potato medallions with the spreadable cheese and pecan crumbles. Finish them off with a drizzle of honey.
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