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Sweet Potato Crostinis

This easy-to-make Sweet Potato Crostini is better than bread and much more flavorful with earthy nuts, berries, and cheese.

Sweet Potato Crostinis

Sweet Potato Crostinis


  • 2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide
  • 2 Tbs. Redstone Rosemary Olive Oil (for an herby taste) or Redstone Meyer Lemon Olive Oil (for a citrus lover), or Redstone Harissa Olive Oil (for a little heat)
  • Kosher salt and freshly ground pepper
  • 1/4 lb. gorgonzola cheese crumbled
  • 1/2 walnut halves or pecans
  • 1 Tbs. fresh rosemary leaves
  • 1/4 cup honey
  • top with dried cranberries.


  1. Preheat an oven to 250°F
  2. Line a baking sheet with aluminum foil.
  3. In a large bowl, toss the sweet potatoes and Olive Oil until fully coated. Place sweet potato slices on a baking sheet and season with salt and pepper.
  4. Bake for 1 hour on each side until the potatoes are golden and crispy; set aside and let cool.
  5. Layer your sweet potato slices with gorgonzola cheese, walnuts, and rosemary, and drizzle with honey.

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