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Healthy Roasted Sweet Potato Crostini

Linda M. Harris
A quick and elegant appetizer featuring toasted baguette slices topped with whipped herb goat cheese and a creamy roasted sweet potato–butternut squash mash.
These crostini are nutrient-rich, packed with protein and fiber, and perfect for gatherings, snack time, or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine American, Healthy
Servings 12 crostini

Equipment

  • 1 Baking sheet
  • Aluminum foil (enough to line sheet)
  • 1 Food processor or high-speed blender
  • 1 Flat stovetop pan
  • 1 Knife
  • 1 Cutting Board
  • 1 Mixing bowl
  • 1 Ziplock bag for piping

Ingredients
  

Sweet Potato Topping:

  • 1 medium sweet potato
  • 1 cup butternut squash cubed
  • 1 tbsp olive oil
  • ½ tsp salt

Whipped Goat Cheese:

  • 4 oz goat cheese
  • ½ cup cottage cheese 1% low-fat
  • 1 sprig fresh rosemary leaves only
  • 1 tbsp olive oil
  • ½ tsp salt

Crostini:

  • ½ baguette sliced into 12 pieces (½-inch thick)
  • Olive oil for brushing

Instructions
 

  • Roast the Sweet Potato and Butternut Squash: Preheat your oven to 425°F (220°C).
    Start by washing the sweet potato thoroughly under cold running water, scrubbing off any dirt while keeping the skin on for added fiber.
    Using a sharp knife or fork, pierce a few holes into the sweet potato to allow steam to escape while baking.
    Line a baking sheet with aluminum foil for easy cleanup.
    Place the sweet potato on one side of the sheet.
    On the other side, spread the cubed butternut squash and drizzle with 1 tablespoon of olive oil, tossing lightly to coat each cube evenly.
    Sprinkle ½ teaspoon of salt over the squash.
    Place the sheet in the oven and roast for 40–45 minutes, or until the sweet potato feels soft when pierced with a fork and the squash edges are lightly caramelized.
  • Prepare the Whipped Goat Cheese: While the vegetables are roasting, prepare the creamy goat cheese mixture. In a food processor or high-speed blender, combine 4 ounces of goat cheese, ½ cup of low-fat cottage cheese, 1 tablespoon of olive oil, ½ teaspoon of salt, and the leaves from 1 sprig of rosemary (discard the woody stalk).
    Blend for 30 seconds to 1 minute until the mixture is silky smooth, creamy, and free of lumps.
    The resulting texture should be light enough to pipe yet firm enough to hold on top of the crostini.
    Transfer the whipped cheese into a ziplock bag and refrigerate it until ready to assemble, leaving one corner unsealed for piping later.
  • Toast the Crostini Slices: Take half a baguette and cut it into 12 slices, each about ½ inch thick.
    Brush each slice lightly with olive oil on one side. Preheat a flat pan on the stovetop over medium heat.
    Once hot, place the bread oil-side down and toast until the surface is golden brown with light char marks.
    Brush the top side with olive oil, flip the slices, and toast the other side until evenly crisped.
    The goal is a crunchy exterior with a slightly soft interior, which will support the toppings without becoming soggy.
    Set the crostini aside on a plate or tray to cool slightly.
  • Mash the Roasted Vegetables: Once the sweet potato and butternut squash have finished roasting, remove them from the oven.
    Cut open the sweet potato and scoop the soft flesh into a mixing bowl.
    Add the roasted butternut squash cubes.
    Sprinkle with a pinch of salt and start mashing the mixture together with a potato masher or fork.
    Add a small drizzle of olive oil as needed to achieve a smooth, creamy consistency.
    Taste and adjust the seasoning with a bit more salt if desired.
    The mash should be soft, spreadable, and slightly chunky to add texture to the crostini.
  • Assemble the Crostini: Remove the whipped goat cheese from the refrigerator.
    Cut a small corner off the ziplock bag to create a makeshift piping bag.
    Arrange the toasted crostini on a serving tray.
    Carefully pipe a generous swirl of whipped goat cheese onto each slice, creating a thick, even layer.
    Using a spoon, place a small dollop of the sweet potato–butternut squash mash on top of the cheese.
    Spread slightly, leaving a layered look that shows off the contrasting colors.
  • Garnish and Serve: Finish each crostini with a few finely chopped rosemary leaves for an aromatic touch.
    For an optional sweet contrast, drizzle lightly with honey if desired.
    Serve immediately while the crostini are still slightly warm, so the textures of crunchy bread, creamy cheese, and soft sweet potato are at their best.
    These crostini can be enjoyed as an elegant appetizer, a light snack, or a protein- and fiber-rich addition to your meal prep.
  • Optional Tips for Serving and Storage: For a more visually striking presentation, arrange crostini on a wooden board with extra rosemary sprigs scattered around.
    If preparing ahead, keep the whipped cheese and mashed vegetables separately in airtight containers in the fridge, and assemble crostini just before serving to maintain crispness.
    Leftover crostini can be stored in the fridge for up to 24 hours but are best enjoyed fresh.

Notes

  • Use fresh, high-quality goat cheese for the smoothest, creamiest texture.
  • Cut sweet potato and butternut squash into uniform pieces for even roasting.
  • Toast crostini just before serving to maintain crispness.
  • Keep bread slices thin (about ½ inch) for balanced bites with toppings.
  • Adjust salt, olive oil, or honey according to personal taste preferences.
  • Roasted vegetables can be prepared in advance to save time.
  • Assemble crostini just before serving to prevent soggy bread.
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