These vegan sweet potato crostini are topped with savory sautéed mushrooms, caramelized onions, and a tangy balsamic reduction. They’re a perfect warm, savory appetizer that works great for fall and winter gatherings.
Ingredients You'll Need
1 large sweet potato, sliced into 1/2-inch thick rounds
1 tbsp olive oil (for roasting)
1/2 lb mushrooms, sliced
1 medium onion, thinly sliced
1 tbsp balsamic vinegar
1 tbsp olive oil (for sautéing)
Salt and pepper to taste
1 tsp fresh thyme (optional)
Balsamic glaze (for drizzling)
Prepare the Sweet Potato
Preheat the oven to 400°F (200°C).
Arrange the sweet potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly crispy on the edges.
Sauté the Mushrooms and Onions
While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add the onions and cook for 10 minutes, stirring occasionally, until caramelized.
Add the mushrooms, thyme (optional), salt, and pepper, and cook for another 5-7 minutes until the mushrooms are tender and browned.
Drizzle with balsamic vinegar and cook for 1 more minute.
Assemble the Crostini
Once the sweet potato slices are roasted, top each slice with a spoonful of the sautéed mushroom and onion mixture.
Drizzle with balsamic glaze for extra flavor.
Serve
Serve these warm as a savory, bite-sized appetizer.
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