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Vegan Sweet Potato Crostini

Writer: justcallmelelejustcallmelele

 

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.


Enjoy!

 
 
 

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