Name: Guacamole Sweet Potato Crostini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 medium sized avocados (pitted and scooped); 1 roma tomato (seeds removed and diced); 2 tbsp red onion (chopped); 1 clove garlic (minced); juice of 1/2 lime (plus zest); 1 tbsp cilantro (chopped); salt and pepper to taste; 2 sweet potatoes (yam + purple — sliced into 1/4” rounds with skin on); 1 tbsp avocado oil; salt and pepper

If you’ve been looking for a unique, healthy appetizer for summer to create for friends and family, this sweet potato crostini recipe will be a guaranteed crowd-pleaser. These gluten-free snacks are topped with a dollop of zesty guacamole. This recipe was originally inspired by @Alison_wu ‘s Smoked Salmon and Chanterelle version, but I love adding guac to serve these bites as an easy vegan appetizer for gatherings or to have as a light and satisfying snack.

While they might look like they take too much work, these crostini will take you about 45 minutes to make from prep to plate. You simply roast the potato “toasts”, make the guacamole, cool, spoon, and enjoy! The only problem you’ll find is that you can’t stop eating them while trying to plate them.

They are so easy to make, delicious, and healthy - what else do you need in a snack or appetizer? You’ll find the ingredients and directions below on the recipe card, so pin, print, and share away!

Action photography by SDK PHOTO

Guacamole Sweet Potato Crostini

( 0 reviews )

Yield 5-8

Author Angie Happie Lieuw

Prep time

15 Min

Cook time

40 Min

Total time

55 Min

These vegan, bite-sized delights are perfect as an appetizer for any gathering or to enjoy as a healthy snack!

Ingredients

Guacamole

2 medium sized avocados (pitted and scooped)
1 roma tomato (seeds removed and diced)
2 tbsp red onion (chopped)
1 clove garlic (minced)
juice of 1/2 lime (plus zest)
1 tbsp cilantro (chopped)
salt and pepper to taste

Sweet Potato Crositini

2 sweet potatoes (yam + purple — sliced into 1/4” rounds with skin on)
1 tbsp avocado oil
salt and pepper

Instructions

Make the guacamole

In a medium sized mixing bowl, combine the avocados, red onion, garlic, roma tomatoes, cilantro, lime juice AND zest with a fork until slightly smooth but still a bit chunky
Then add salt and pepper to taste and set aside

Roast the sweet potatoes

Wash and dry your sweet potatoes to remove excess dirt
Slice into 1/4" rounds with skin on
Place sweet potato rounds in freezer gallon bag with avocado oil, a pinch of salt and pepper and shake until thoroughly coated
Line a baking sheet with foil and roast potatoes at 400F for 40 mins (flip once halfway through)

Plate your crostini

Once the potatoes have cooled, add about a tbsp of guacamole on top of each round
Sizes of the sweet potato rounds will vary, and you may need to scoop more or less guacamole on top
Any leftover guacamole, keep in the fridge to enjoy at a later time for up to 2 days