These Sweet Potato & Feta Crostini are a delightful blend of creamy, tangy, and crispy textures that will elevate any gathering. Roasted sweet potatoes bring a natural sweetness, perfectly balanced by the salty richness of crumbled feta. In just under 30 minutes, you’ll have a dish that’s as beautiful as it is delicious, with golden toasts providing the ideal crunchy base.

Each bite offers a harmony of flavors, from the earthy warmth of thyme to the bright pop of fresh herbs. Whether served as an appetizer or a light snack, these crostini are sure to impress with their vibrant colors and irresistible taste. Simple yet sophisticated, they’re a crowd-pleaser that feels effortlessly special.

Ingredients for Sweet Potato & Feta Crostini

½ cup cubed sweet potatoes (cut into 1cm cubes for even cooking)
4 slices whole grain bread (try purple wheat or your favorite variety)
2-3 tbsp olive oil (plus extra for drizzling)
Salt & pepper (to taste)
½ clove garlic (for rubbing on the toast)
½ cup crumbled feta cheese
¼ cup dried cranberries
2-3 sage leaves (finely diced)
1-2 tbsp honey (for drizzling)
Micro sprouts (optional, for garnish)
Red pepper flakes (optional, for a spicy kick)

Step-by-Step Instructions

Preheat the oven to 400°F (200°C).
Roast the sweet potatoes: Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until golden brown. Keep an eye on them—small cubes cook quickly!
Toast the bread: While the sweet potatoes roast, drizzle the bread slices with olive oil and place them on the same baking sheet. Toast for 5-10 minutes, or until crisp and golden.
Garlic rub: Once the bread is toasted, rub the cut side of the garlic clove over the surface of each slice for a subtle garlic flavor.
Assemble the crostini: Top each toast with roasted sweet potatoes, crumbled feta, dried cranberries, and chopped sage.
Finish with toppings: Drizzle generously with honey and a little more olive oil if desired. Add micro sprouts and a pinch of red pepper flakes for extra flavor and texture.
Serve immediately and enjoy!

Perfect Pairings: Serving Suggestions

These Sweet Potato & Feta Crostini make a fantastic appetizer or light meal. Serve them alongside a fresh arugula salad with a lemon vinaigrette for a balanced bite. They also pair beautifully with a glass of crisp white wine or a warm cup of butternut squash soup for a cozy fall-inspired spread.

Mix It Up: Recipe Variations

Feel free to get creative with this recipe! Swap the feta for goat cheese or ricotta for a creamier texture. Replace dried cranberries with pomegranate seeds for a juicy pop of flavor. If you’re not a fan of sage, try fresh thyme or rosemary for a different herbal twist.

Quick Tips: Time-Saving Hacks

To save time, roast the sweet potatoes and toast the bread slices simultaneously on separate baking sheets. Pre-cube the sweet potatoes the night before and store them in the fridge. If you’re in a rush, skip the garlic rub and sprinkle a pinch of garlic powder on the bread instead.

Keep It Fresh: Storage and Reheating

These crostini are best enjoyed fresh, but you can store the components separately for up to 2 days. Keep roasted sweet potatoes in an airtight container in the fridge and reheat them in the oven for 5 minutes. Assemble the toasts just before serving to keep the bread crisp.

Essential Tools: Equipment Guidance

A sturdy baking sheet is key for roasting the sweet potatoes and toasting the bread. Use a sharp chef’s knife for precise chopping, and a microplane or grater for finely dicing the sage. A small pastry brush makes it easy to evenly drizzle olive oil on the bread slices.