Sweet Potato and Avocado Crostini with Toasted Pumpkin Seeds

Introduction

Sweet Potato and Avocado Crostini with Toasted Pumpkin Seeds is the ultimate appetizer that combines creamy, roasted, and crunchy elements. It features slices of toasted baguette topped with smooth mashed avocado, tender roasted sweet potato, and crunchy toasted pumpkin seeds. This dish offers a delightful mix of flavors and textures, making it perfect for a party appetizer, a light lunch, or a healthy snack. The sweetness of the roasted sweet potato pairs beautifully with the creamy avocado and the nutty flavor of pumpkin seeds, offering a satisfying bite that is both nutritious and delicious.

Ingredients

  • 1 large sweet potato, peeled and diced
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • 1 baguette, sliced into ½-inch thick rounds
  • ¼ cup toasted pumpkin seeds
  • 1 garlic clove, halved
  • Fresh parsley, chopped, for garnish
  • Red pepper flakes, optional, for a touch of heat

Preparation

Step 1: Roast the Sweet Potato

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss diced sweet potato with 1 tablespoon of olive oil, salt, and pepper.
  3. Spread the sweet potato cubes on a baking sheet in a single layer.
  4. Roast for 20-25 minutes, or until the sweet potato is tender and lightly browned. Stir halfway through for even cooking.

Step 2: Prepare the Avocado Spread

  1. While the sweet potatoes are roasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  2. Add lemon juice, salt, and pepper to the avocado, then mash until smooth. Set aside.

Step 3: Toast the Baguette Slices

  1. Heat a grill pan or regular skillet over medium heat.
  2. Brush each baguette slice with the remaining 1 tablespoon of olive oil.
  3. Toast each side for about 2-3 minutes, until golden brown.
  4. Rub the cut side of the garlic clove over the warm baguette slices for added flavor.

Step 4: Assemble the Crostini

  1. Spread a generous amount of mashed avocado onto each toasted baguette slice.
  2. Top with a few pieces of roasted sweet potato.
  3. Sprinkle toasted pumpkin seeds over the top for a crunchy finish.

Step 5: Garnish and Serve

  1. Garnish each crostini with chopped parsley and a pinch of red pepper flakes if desired.
  2. Serve immediately and enjoy the crispy, creamy, and crunchy layers of this delicious appetizer.

Cooking Notes

  • Make sure the sweet potatoes are cut evenly for consistent roasting.
  • Use ripe avocados for a creamy texture. If your avocados are firm, let them sit at room temperature for a day or two.
  • Toast the pumpkin seeds yourself for extra flavor: simply heat them in a dry skillet over medium heat until they start to pop and turn golden.

Serving Suggestions

Sweet Potato and Avocado Crostini is best served fresh as an appetizer or snack. It pairs well with a light salad, a glass of white wine, or sparkling water with a slice of lemon. For a more filling option, serve these crostini alongside a bowl of warm soup or a charcuterie board.

Tips

  1. Make Ahead: Roast the sweet potatoes and prepare the avocado spread up to a day in advance. Store them in airtight containers in the refrigerator.
  2. Customize the Toppings: Add a sprinkle of feta cheese or crumbled goat cheese for a creamy and tangy twist.
  3. Add a Sweet Drizzle: For a touch of sweetness, drizzle a bit of honey or balsamic glaze over the crostini before serving.

Prep Time

  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

Nutritional Information (Per Serving)

  • Calories: 180 kcal
  • Protein: 3 g
  • Fat: 10 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Sugar: 2 g
  • Sodium: 150 mg

Conclusion

Sweet Potato and Avocado Crostini with Toasted Pumpkin Seeds is a perfect combination of taste and nutrition. This appetizer is a great way to impress guests with minimal effort while offering a unique blend of creamy, roasted, and crunchy textures. Whether you’re hosting a gathering or just craving a healthy snack, these crostini are sure to be a hit. Try them out and watch as they quickly disappear from the plate!

Print
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Sweet Potato and Avocado Crostini with Toasted Pumpkin Seeds


  • Author: Imili Johnson
  • Total Time: 40 minutes

Ingredients

Scale
  • 1 large sweet potato, peeled and diced
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • 1 baguette, sliced into ½-inch thick rounds
  • ¼ cup toasted pumpkin seeds
  • 1 garlic clove, halved
  • Fresh parsley, chopped, for garnish
  • Red pepper flakes, optional, for a touch of heat

Instructions

Step 1: Roast the Sweet Potato

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss diced sweet potato with 1 tablespoon of olive oil, salt, and pepper.
  3. Spread the sweet potato cubes on a baking sheet in a single layer.
  4. Roast for 20-25 minutes, or until the sweet potato is tender and lightly browned. Stir halfway through for even cooking.

Step 2: Prepare the Avocado Spread

  1. While the sweet potatoes are roasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  2. Add lemon juice, salt, and pepper to the avocado, then mash until smooth. Set aside.

Step 3: Toast the Baguette Slices

  1. Heat a grill pan or regular skillet over medium heat.
  2. Brush each baguette slice with the remaining 1 tablespoon of olive oil.
  3. Toast each side for about 2-3 minutes, until golden brown.
  4. Rub the cut side of the garlic clove over the warm baguette slices for added flavor.

Step 4: Assemble the Crostini

  1. Spread a generous amount of mashed avocado onto each toasted baguette slice.
  2. Top with a few pieces of roasted sweet potato.
  3. Sprinkle toasted pumpkin seeds over the top for a crunchy finish.

Step 5: Garnish and Serve

  1. Garnish each crostini with chopped parsley and a pinch of red pepper flakes if desired.
  2. Serve immediately and enjoy the crispy, creamy, and crunchy layers of this delicious appetizer.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 180
  • Sodium: 150mg
  • Protein: 3g