Sweet Potato Crostini (Vegan & Gluten-Free)
Vegan Sweet Potato Crostini are a festive and flavorful holiday appetizer. These gluten/grain free crostinis are perfect for holiday parties.
Author:
Elizabeth | At Elizabeth's Table
Serves:
24
Prep:
10
minutes
Cook:
25
minutes
TOtal:
35
minutes
Ingredients
- 2 Medium Sweet Potatoes (about 1 pound)
- 4 Ounces Vegan Cream Cheese, softened
- 24 Pecans, optionally toasted
- 24 Small Sprigs Rosemary
- Flaky Sea Salt, for garnish
- Maple Syrup, for drizzling
Cranberry Sauce
- ½ Cup Water
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Minced Rosemary
- 1 Cup Cranberries
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the sweet potatoes into 1/8" thick rounds.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet and bake for 25-30 minutes, until soft.
- Meanwhile, make the cranberry sauce. Heat the water, maple syrup, and rosemary in a small saucepan. Add the cranberries and bring to a boil. Cook 5-7 minutes at a boil, until the cranberries burst. Let cool.
- Assemble the crostini. Spread two teaspoons of cream cheese onto each potato round. Add two teaspoons of cranberry sauce. Top with a pecan, then a sprig of rosemary. Sprinkle with sea salt and drizzle maple syrup.
