Sweet Potato ‘Crostini’ with Goat Cheese & Cranberries

Here’s a fun take on a classic Italian appetizer for your Thanksgiving table. Instead of using toasted bread as a base these “crostinis” use sweet potatoes.


  • 1 tablespoon extra virgin olive oil
  • 3 large sweet potatoes cut into ½ inch slices, unpeeled
  • 1 pound whipped goat cheese
  • 1 cup dried cranberries
  • ½ cup chopped fresh parsley


Preheat oven to 425 degrees F. Brush oil onto a large rectangular baking sheet and arrange the sweet potatoes in a single layer. Roast until the potatoes are browned on the bottom, about 30 to 35 minutes.

With a wooden spoon, combine whipped goat cheese, cranberries and half of the parsley in a medium mixing bowl.

Top browned sweet potato rounds with a heaping tablespoon of the cheese and cranberry mix. Sprinkle the remaining parsley over the top when assembly is complete. Arrange “crostini” on a serving platter.