Sweet Potato Crostinis-The Little Shop of Olive Oils

Sweet Potato Crostinis


  • 2 large, sweet potatoes, sliced into ½ -inch rounds
  • ¼ cup Premium Extra Virgin Olive Oil, plus extra for drizzling
  • Salt and freshly ground black pepper, to taste
  • 1 cup of feta cheese, crumbled
  • ½ cup cranberry sauce
  • ¼ cup pecans
  • Fresh rosemary sprigs, for garnish
  • 2 tablespoons Raspberry Dark Balsamic Vinegar


  • Preheat your oven to 400 F
  • Lay the sweet potato rounds on a baking sheet lined with parchment paper. Brush each round with extra virgin olive oil and season with salt and pepper.
  • Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
  • While the sweet potatoes are roasting, toast the pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes, then set aside.
  • In a small bowl, whisk together 2 tablespoons of balsamic vinegar with 2 tablespoons of EVOO, a pinch of salt, and pepper to create a balsamic vinaigrette.
  • Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes until they are comfortable to handle.
  • Top each sweet potato round with a spoonful of feta cheese, then a dollop of cranberry sauce.
  • Drizzle the balsamic vinaigrette over the sweet potato rounds.
  • Add a pecan on top of each and garnish with a small sprig of fresh rosemary.
  • Serve immediately and enjoy!
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