Califonia Bountiful
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Stokes Purple sweet potato crostini with goat cheese

Stokes Purple sweet potato crostini with goat cheese


2 large Stokes Purple sweet potatoes, unpeeled (5 to 6 inches long)
2 tbsp. olive oil
1 tbsp. sea salt
4 oz. goat cheese

Suggested topping combinations:

  • Chopped walnuts, thinly sliced Manchego cheese, fresh thyme and balsamic glaze
  • Sliced pear, fresh rosemary and honey 
  • Thinly sliced Manchego cheese, pomegranate arils and honey

Roasted Stokes Purple sweet potato slices make excellent bite-sized toasts, ready to mingle with sweet or savory toppings.


Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Slice sweet potatoes into 1/4-inch rounds and add to large bowl. Drizzle with olive oil and sprinkle with sea salt. Toss to coat. Divide sweet potato rounds between two baking sheets; arrange in single layer so they crisp evenly. Roast 15 minutes, then flip and roast 5 minutes more. When done, edges should be golden brown.

Remove sweet potato rounds from oven and spread each with a dollop of goat cheese (about 1/2 tsp.). Return to oven for a minute or two, just until cheese starts to melt.

Transfer sweet potato crostini to serving platter and add desired toppings and drizzles. 

Photo: © 2018 Lori Fusaro