Sweet Potato Tahini Crostini


sweet potato tahini crostini / loveandlemons.com

We got home last week and I immediately started thinking about post-vacation recovery foods. Kale salads, green juices… that sort of thing. That is until Jack announced that he was craving bread. Which sounded good, so bread we had. This cozy little crostini turned out to be perfect for our lazy, rainy weekend. (Kale salad, on the side).

This sweet potato spread – it’s halfway to hummus. It’s thicker and has a stronger tahini flavor, which was a nice contrast to the light & airy ricotta. It’s also a convenient way to use up a bit of leftover baked sweet potato and a partial can of chickpeas. Which were the lazy-person ingredients I happened to have on hand.

5.0 from 1 reviews
sweet potato tahini crostini
Serves: serves 3-4 as an appetizer
for the sweet potato-tahini spread:
  • ½ cup cooked & mashed sweet potato
  • 2-3 tablespoons tahini
  • 2 tablespoons olive oil
  • ¼ cup cooked chickpeas
  • ½ clove garlic
  • 1 tablespoon maple syrup
  • a squeeze of lemon
  • salt & pepper
for the crostini:
  • 8 half-pieces of bread, toasted or grilled
  • ½ cup good quality ricotta and a squeeze of lemon
  • a few sage leaves, chopped (optional: fry them)
  • coarse salt
  • optional toppings: handful of toasted pepitas, drizzle of honey or olive oil, sprinkle of red chile flakes
  1. In a small food processor, blend together the ingredients for the sweet potato spread.Taste and adjust seasonings.
  2. Top grilled bread with a bit of the spread, a dollop of ricotta, chopped sage, a drizzle of honey, and a few pinches of coarse salt.
Feel free to play with different spice/herb variations: Cayenne, cumin, and/or dried coriander would be nice mixed into the spread. Or switch out the sage with rosemary or thyme... whatever you like. I think a bit of toasted sesame oil would pair nicely with the tahini (although I wouldn't pair that with ricotta).

vegan option: skip the ricotta and add more chickpeas to the spread to make it a bit lighter, if necessary.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. LOVE LOVE LOVE! Your pictures are wonderful…. love the idea of making a hummus-like sweet potato spread. Super creative, I love it.

  2. Wow I love it! It must be good to be back and back to normal routine (as good as Japan is, I think home is always were the heart is)
    I love using cashew butter in sweet potato spreads. For more of Asian feel when you use ginger, soy and coriander but I guess you sick of asian food.

    • jeanine from loveandlemons.com on said:

      love those ideas! Ha, yep, I thought I would take a teeny break from asian food, although I’ll have a bunch of Japanese inspired recipes coming up soon :)

  3. I love the beautiful color of the spread! I agree, it feels good to travel but always good to be back into a regular eating routine : )

    • jeanine from loveandlemons.com on said:

      ha, yea, I didn’t really know what to call it without making the title too long :)

  4. Welcome back! There’s is always a bit of an adjustment period after a long spell away from home. It usually takes me a few weeks to really get back into the grove of things. But your Japan trip was awesome! Thanks for sharing.

    I love your sweet potato spread–I’m always looking for more ways to use sweet potatoes.

    • jeanine from loveandlemons.com on said:

      Thanks, I’m glad you liked the Japan posts… yep, I’m definitely having a hard time getting back into the swing of things!

  5. Emma from coconutandberries.com on said:

    Oh goodness! I’m the tahini queen so this looks just perfect! I bet cashew ricotta would be a yummy vegan option but the spread alone sounds divine.

    • jeanine from loveandlemons.com on said:

      I think cashew ricotta would be a delicious sub!

  6. Divine! I love crostinis/tartines. Love the added sweet potatoes in the spread :)

  7. Lena from mrsgarlichead.com on said:

    I love crostinis, any excuse to eat more bread, really, and love this idea for a lighter sort of hummus. Paired with the ricotta that sounds amazing.

  8. Lys from livinlyssa.wordpress.com on said:

    I’m throwing a pumpkin themed party in a week. What are your thoughts on using a pumpkin puree in place of sweet potato? …Though I would consider squeezing sweet potato into the theme since it fits the orange and Autumn theme!

    • jeanine from loveandlemons.com on said:

      Hi Lys,

      Yes! Pumpkin, butternut squash… they’d all work just fine. (fresh, not puree from a can). Sounds like a fun party!!

  9. Eileen from hampiesandwiches.blogspot.com on said:

    These crostini sound so good–sweet and savory all at once! I’m definitely going to keep this one in mind this fall. :)

  10. James from dayoldnews.com on said:

    Must not read your blog at 5 pm unless I have time for a grocery run. All I can think is how soon can I make this happen?? YUM.

    • jeanine from loveandlemons.com on said:

      ha, sorry!

  11. This is very imaginative and so pretty! The flavors sound like they would mesh beautifully. Bookmarking it now! I loved hearing about your trip, too, by the way and all the tales of Japanese cuisine.

  12. Tieghan from halfbakedharvest.com on said:

    So pretty and so delicious! I love the flavors! what a creative idea!

  13. Sini from myblueandwhitekitchen.com on said:

    Looks super delicious! Bookmarked.

  14. Renee from sweetsugarbean.com on said:

    So perfect! That colour!

  15. Gaby from whatsgabycooking.com on said:

    This would make such a great quick snack!

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  17. sandra from meadowscooks.blogspot.com on said:

    This looks great. I have been enjoying my cashew cheese spread on toast in the mornings but I might change over to this once it’s done.

  18. kateri from tativivelavie.com on said:

    this spread is so tasty and I am enjoying it right now. thanks for this wonderful recipe!

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  22. Well aren’t these just the most adorable crostini ever! So elegant and beautiful! Pinned!

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  24. Millie from addalittle.wordpress.com on said:

    Sounds absoloutley wonderful!!! Will definitely make this :)
    If you have a moment, do you mind checking my log out please? Thanks!

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  32. Ame on said:

    This sounds (and looks!) so good. While I love tahini, I rarely use it in cooking. Do you have a suggestion of what brand to use? Hulled, unhulled, roasted, raw, salted, unsalted??? Yikes!

    • jeanine from loveandlemons.com on said:

      Hi Ame, right now I’m using Whole Foods’365 brand tahini. The package doesn’t say whether it’s hulled or unhulled, but it is roasted. Hope that helps!

  33. Karen from lushiouseats.com on said:

    Wow, this looks amazing! Love the sweet potato spread! Great recipe! Pinned!

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  37. AC on said:

    I may like the sweet potato spread even more than hummus. I’m trying to think of other ways to use it (I made a double batch, as 1 sweet potato made about 1 cup mashed). The fried sage is a nice garnish.

  38. Amaryllis from thetastyother.com on said:

    I looove tahini and sweet potatoes! Can’t wait to try this! Thanks x

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  44. thefolia from thefolia.com on said:

    Viva la sweet potato…love them as fresh cut fries drizzled with coconut oil, salt & cumin…happy feasting!

  45. Kathryn Grace from yayyayskitchen.com on said:

    This looks absolutely delicious. Wonderful easy appetizer for Thanksgiving, yes? Shared on FB and Pinterest so I can find it again and again.

    • jeanine from loveandlemons.com on said:

      yes! It would be a great thanksgiving appetizer (you could even make the components ahead of time), hope you like!

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