Sweet Potato & Feta Crostini

Crispy toasts topped with feta, sweet potato, sage, and cranberries make a perfect fall snack or Thanksgiving appetizer. Simple, delicious & vegetarian.

sweet potato & feta crostini / loveandlemons.com

It’s fall and I’ve been madly in love with this combo lately: roasted sweet potatoes, feta, dried cranberries, sage & honey.

I like to think I’ve become more creative with my cooking since we started this blog (coming up on one year ago!), but in the past few weeks, I’ve used those 5 ingredients in a slightly different form nearly every single night. I’ve tossed them with kale or spinach as a side dish… mixed them with wheat berries or quinoa for a hearty grain salad… I haven’t made a dessert out of them yet, but I wouldn’t say that’s completely of the question.

If I had to pick, I’d say this crostini might have been my favorite. I just love how the sweet, salty, and tangy flavors work on top of toasty grainy bread.

sweet potato & feta crostini

Serves: makes about 8 small pieces, scale accordingly
  • ½ cup cubed sweet potatoes (cut them pretty small for these toasts, about 1cm)
  • whole grain bread slices (I like the purple wheat that's been at my Whole Foods lately)
  • olive oil
  • salt & pepper
  • ½ clove of garlic
  • ½ cup crumbled feta
  • ¼ cup dried cranberries
  • 2-3 sage leaves, finely diced
  • honey
  • micro sprouts for garnish (optional)
  • red pepper flakes (optional)
  1. Roast the sweet potatoes: drizzle the cubes with olive oil, salt and pepper, cook in 400 degree oven for 15-20 minutes or until golden brown. Watch it a little closely, if you chop these small, they'll cook faster than you might think.
  2. Drizzle the bread slices with a bit of oil and toast them in the oven with the potatoes (about 5-10 minutes depending on your bread). When they're done, take the ½ garlic clove and rub the open side of the garlic on the toast.
  3. Assemble the toasts with sweet potatoes, feta, cranberries, and chopped sage. Top them with a generous drizzle of honey and some more olive oil if you wish. If you like, add a few micro sprouts and little pinch of red pepper flakes, and serve.


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Rate this recipe (after making it):  

  1. Rachel Cantin

    so so so soooo good!!

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved it!

  2. bettine

    Delicious! Made these for Christmas. Great combination of flavours. My boyfriend and I loved them and will def make again. Didn’t use micro sprouts/red pepper flakes to keep costs down, didn’t miss it to be honest. Also used dried sage instead of fresh sage.

    • Jeanine Donofrio

      Hi Bettine, I’m so glad you both loved them!

  3. natster100

    I just found your pretty blog….time to go straight to the supermarket and start cooking! THANK-YOU!

  4. oh my goodness! I can’t seem to leave your blog! 🙂 I love this! I absolutely LOVE crostini’s and love the sweet potato & feta combination!

  5. Oh wow, I love the flavour combinations in this crostini recipe 🙂 Looking forward to trying this!

  6. Amanda from amandatinker.com

    This sounds so good and I’m going to make them for my husband’s surprise party this weekend. I do have a question however. I have a guest who is not a big fan of sage. Would thyme work instead?

    Thanks for the post!

    • jeanine

      yep, I think thyme would be great!

  7. This combination sounds great-I think I’ll try it on a pizza! I love both feta and goat cheese, so I’ll try one on each side.

    I’ll report back.

    • Ok, the report–the pizzas were fine. Not fabulous, but fine, and the leftovers will get eaten. I loved the sweet potato with both feta or goat cheese, and I used thyme on one and fresh sage on the other, artichoke on one and onions on the other, but I didn’t add a dried fruit. Perhaps I should have. I need to consider a bolder sauce. Thanks for the inspiration!

      • jeanine

        I think more of a flatbread might work better than a pizza… (grilling/baking the pizza dough first), adding a good drizzle of oil, and then adding the toppings so they’re more bold and fresh? The cranberries really add a pop of sweetness that really rounds out this combo (for me).

  8. I love this combo too! Perfect fall combo! I want to toss it all together and put it in a twice baked sweet potato!!!!

  9. Leigh from luvvleighb.wordpress.com

    Oh yum! I’ve been addicted to goat cheese too! Do you think that will taste right in place of feta?

    • jeanine

      yes, it’s a combo that people seem to love, I can’t imagine you wouldn’t like it if you love goat cheese. Personally I don’t like goat cheese (I know..I’m in the minority), but love feta.

  10. Kathryn from londonbakes.com

    The flavours in this are just wonderful; I love that sweet potato and feta combination and when you add a touch of honey and the brightness of cranberries? Perfect. Love.

  11. Maria from twopeasandtheirpod.com

    What a gorgeous fall crostini!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.