Sweet Potato Tahini Crostini Recipe

These Sweet Potato Tahini Crostini are a delightful blend of creamy, earthy, and nutty flavors that come together in just 30 minutes. The roasted sweet potato offers a caramelized sweetness, perfectly balanced by the rich, velvety tahini drizzle. Each bite delivers a satisfying crunch from the toasted baguette, creating a harmony of textures that’s both comforting and elegant. It’s a dish that feels indulgent yet wholesome, making it ideal for gatherings or a cozy night in.

With its vibrant colors and bold flavors, this recipe is as visually appealing as it is delicious. The hint of lemon zest adds a refreshing brightness, while a sprinkle of sesame seeds provides a subtle crunch. Whether you’re hosting friends or treating yourself, these crostini are a crowd-pleaser that’s surprisingly simple to prepare. In less than an hour, you’ll have a dish that’s sure to impress and satisfy every palate.

Ingredients for Sweet Potato Tahini Crostini

• For the Sweet Potato-Tahini Spread:
  • ½ cup cooked & mashed sweet potato (use leftover roasted sweet potato for extra flavor)
  • 2-3 tablespoons tahini (adjust to taste)
  • 2 tablespoons olive oil (extra virgin recommended)
  • ¼ cup cooked chickpeas (canned is fine, just rinse and drain)
  • ½ clove garlic (minced or grated)
  • 1 tablespoon maple syrup (or substitute with honey)
  • A squeeze of lemon juice (about 1 teaspoon)
  • Salt & pepper (to taste)
• For the Crostini:
  • 8 half-pieces of bread (baguette or sourdough works well), toasted or grilled
  • ½ cup good quality ricotta (add a squeeze of lemon for brightness)
  • A few sage leaves, chopped (optional: fry them for a crispy texture)
  • Coarse salt (to taste)
• Optional Toppings:
  • Handful of toasted pepitas (pumpkin seeds)
  • Drizzle of honey or olive oil
  • Sprinkle of red chile flakes (for a spicy kick)

Step-by-Step Instructions

1. Prepare the Sweet Potato-Tahini Spread: In a small food processor, blend together the mashed sweet potato, tahini, olive oil, chickpeas, garlic, maple syrup, lemon juice, salt, and pepper until smooth. Taste and adjust seasonings as needed.
2. Toast the Bread: Grill or toast the bread slices until golden and crisp. Let them cool slightly.
3. Assemble the Crostini: Spread a generous layer of the sweet potato-tahini mixture onto each piece of toasted bread. Top with a dollop of ricotta and a sprinkle of chopped sage.
4. Add the Finishing Touches: Drizzle with honey or olive oil, sprinkle with coarse salt, and add optional toppings like toasted pepitas or red chile flakes.
5. Serve: Arrange the crostini on a platter and serve immediately. Enjoy!

Creative Toppings to Elevate Your Crostini

Take your Sweet Potato Tahini Crostini to the next level with these topping ideas! Try adding a sprinkle of toasted pepitas for crunch, a drizzle of honey for sweetness, or a pinch of red chile flakes for a spicy kick. For a savory twist, fry the sage leaves until crispy and use them as a garnish. The possibilities are endless!

Perfect Pairings for Serving

These crostini make a fantastic appetizer or light meal. Pair them with a crisp green salad or a bowl of roasted vegetable soup for a balanced dish. They’re also great alongside a charcuterie board or as part of a brunch spread. Don’t forget a glass of chilled white wine or sparkling water with lemon for a refreshing touch!

Time-Saving Tips for Busy Cooks

Short on time? Prep the sweet potato spread ahead of time—it keeps well in the fridge for up to 3 days. Use pre-cooked sweet potatoes or canned chickpeas to skip a step. If you’re in a rush, skip frying the sage and use it fresh for a quicker, yet still flavorful, garnish.

Storage and Reheating Made Easy

Store any leftover spread in an airtight container in the fridge for up to 3 days. Assemble the crostini just before serving to keep the bread from getting soggy. If you have pre-assembled leftovers, lightly toast them in the oven at 350°F for 5 minutes to revive the crunch.

Recipe Variations to Try

Experiment with different flavors by swapping the ricotta for goat cheese or feta. If you’re not a fan of tahini, try almond or cashew butter for a nutty twist. For a gluten-free option, use your favorite gluten-free bread. You can also roast the sweet potato with a pinch of smoked paprika for a deeper flavor profile.

Sweet Potato Tahini Crostini

Amy

These Sweet Potato Tahini Crostini are a delightful blend of creamy, earthy, and nutty flavors that come together in just 30 minutes. The roasted sweet potato offers a caramelized sweetness, perfectly balanced by the rich, velvety tahini drizzle.

Print Recipe Pin Recipe

Servings 3 as an appetizer

Ingredients

  

1x2x3x

for the sweet potato-tahini spread:

• ½ cup cooked & mashed sweet potato
• 2-3 tablespoons tahini
• 2 tablespoons olive oil
• ¼ cup cooked chickpeas
• ½ clove garlic
• 1 tablespoon maple syrup
• a squeeze of lemon
• salt & pepper

for the crostini:

• 8 half-pieces bread, toasted or grilled
• ½ cup good quality ricotta
• a squeeze of lemon
• a few sage leaves, chopped (optional: fry them)
• coarse salt

optional toppings:

• handful toasted pepitas
• drizzle of honey or olive oil
• sprinkle of red chile flakes

Instructions

 

• In a small food processor, blend together the ingredients for the sweet potato spread.
• Taste and adjust seasonings.
• Top grilled bread with a bit of the spread, a dollop of ricotta, chopped sage, a drizzle of honey, and a few pinches of coarse salt.

Keyword appetizer, crostini, healthy snack, sweet potato, tahini

Tried this recipe?Let us know how it was!