Vegan Sweet Potato Crostini
These little toasts pack a serious flavor punch — smoky, cumin-spiced sweet potato cubes roasted until caramelized and tender, piled onto crispy baguette slices with a silky white bean spread underneath. The bean spread comes together in a food processor with lemon juice, garlic, and olive oil, giving you something creamy and bright without a drop of dairy. A drizzle of balsamic glaze and a scatter of fresh parsley finish everything off in a way that looks genuinely impressive on a platter. This is the kind of appetizer that disappears fast at a party, and nobody ever guesses how straightforward it is to pull together. The whole recipe makes 18 crostini, so it's well suited for a crowd or a spread where you want something substantial alongside lighter bites. Every ingredient here is naturally plant-based, so there's no swapping or substituting required — just cook, assemble, and serve.
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Learn more →Ingredients
6 servings
For the roasted sweet potato
- 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 2 tbsp olive oil, divided
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- salt and pepper, to taste
For the white bean spread
- 1 can (15 oz) white beans, drained and rinsed
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
For the crostini
- 1 vegan baguette, cut into 18 slices (about ½ inch thick)
- 2 tbsp olive oil
For serving
- 2 tbsp balsamic glaze
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Toss the sweet potato cubes with 1 tbsp of the olive oil (from the sweet potato component), the smoked paprika, cumin, and a generous pinch of salt and pepper on the prepared baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
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