Sweet Potato Crostini with Whipped Goat Cheese and Maple Pecans
A seasonal sweet potato crostini recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 70 minutes
- Yield: 24 crostini
- Category: Appetizers
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 long, evenly shaped sweet potatoes (about 1 1/2 pounds total)
- 2 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 4 ounces soft goat cheese, room temperature
- 4 ounces cream cheese, room temperature
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- 1/2 cup pecan halves, roughly chopped
- 1 1/2 tablespoons pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/3 cup pomegranate arils
- 1 tablespoon fresh thyme leaves
Instructions
- Roast the sweet potatoes: Heat the oven to 425°F (220°C). Slice unpeeled sweet potatoes into 1/3-inch rounds. Toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange in one layer and roast 18 minutes.
- Turn and finish: Flip the rounds and roast 10 to 14 minutes more until browned at the edges and tender without collapsing. Cool for 10 minutes.
- Make the maple pecans: Toss pecans with maple syrup, cinnamon, remaining oil, and a pinch of salt. Spread on a small parchment-lined pan and bake 6 to 8 minutes, stirring once. Cool completely.
- Whip the cheese: Beat goat cheese, cream cheese, heavy cream, lemon zest, remaining salt, and remaining pepper for 2 minutes until light and smooth.
- Assemble: Pipe or spoon whipped cheese onto each sweet potato round. Top with maple pecans, pomegranate arils, and thyme.
- Serve: Arrange on a platter and serve at room temperature. For the cleanest presentation, assemble no more than 1 hour before serving.
Notes
For best results, verify doneness by the stated temperature and texture cues. Refrigerate perishable leftovers within 2 hours.