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 2 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.



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Rate this recipe (after making it):  

  1. Renee from sweetsugarbean.com

    So perfect! That colour!

  2. Sini from myblueandwhitekitchen.com

    Looks super delicious! Bookmarked.

  3. Tieghan from halfbakedharvest.com

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

  4. 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.

  5. James from dayoldnews.com

    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.

  6. Eileen from hampiesandwiches.blogspot.com

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

  7. Lys from livinlyssa.wordpress.com

    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

      Hi Lys,

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

  8. Lena from mrsgarlichead.com

    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.

  9. Emma from coconutandberries.com

    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

      I think cashew ricotta would be a delicious sub!

  10. 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

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

    • jeanine

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

  11. 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 : )

  12. 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

      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 🙂

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

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.