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Sweet Potato Crostini Thanksgiving Part 1

Sweet potato crostini

Sweet Potato Crostini Thanksgiving Part-1

Happy Fall Friends! We are officially in cooking season and can you believe Thanksgiving is only 2 weeks away? As I head into my final week of cooking classes this season, I’m reflecting on some of the wonderful recipes we created. Today, I’ll share one of these with you, my Sweet Potato Crostini.

I’ll be posting lots of inspiration this week and next to help you get ready for the biggest cooking day of the year! Be sure to keep an eye on your inbox, you won’t want to miss any of these fall-inspired goodies!

Sweet Potato Crostini are delectable morsels, served as an appetizer. They hit all the right notes and are a fantastic way to add sweet potatoes to your Thanksgiving menu in a nontraditional way.

Sweet potatoes

In my post-Thanksgiving Favorites for My Crew, you will see my more traditional recipe for Browned Butter Sweet Potatoes with Caramel and Pecans. This is the style of sweet potatoes generally found on my table but an added appetizer with a nod to fall is always a fantastic addition to any Thanksgiving feast.

Sweet potato crostini

To make Sweet Potato Crostini, just slice the potatoes and roast them with olive oil, salt, and pepper. Once cooked they are topped with a goat cheese mixture and sprinkled with dried cherries or cranberries and walnuts. Add a drizzle of maple syrup and you have an appetizer that will keep them diving in for more until that turkey is finally ready!

Sweet Potato Crostini

3 large sweet potatoes, scrubbed and cut into 1/8-1/4-inch slices

1 tablespoon olive oil

Salt and pepper

3 ounces fresh chevre

2 tablespoons maple syrup, divided

½ teaspoon cinnamon

¼ cup dried cherries

¼ cup toasted and chopped walnuts, optional

Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.  Add the sweet potatoes to the parchment and toss with olive oil, salt, and pepper.  Roast until tender, about 12-15 minutes.  Allow sweet potatoes to cool and place on a serving dish.  Prepare the topping by mixing the cheese with 1 tablespoon of maple syrup and cinnamon in a small bowl. Place goat cheese mixture into a zip-top bag and snip the tip.  Pipe a small amount of cheese onto each sweet potato round then sprinkle with the cherries and walnuts if desired.  Last, drizzle syrup over the rounds and serve.

Lorie with Popovers

Cooking Classes are FUN!
I’d love to have you join us for cooking classes this winter! I’ll be baking European loaves, chocolate confections, croissant, and a French food and wine workshop! Register Now, classes fill fast!

Paris group

April in Paris is always a good idea!

I spent several weeks in Paris this September laying the groundwork for what promises to be the best trip yet for ATOP travelers. My heart sings when I think about sharing my favorite cooking experiences, sites, places, and stories on offer, in magnificent Paris, with you.  There is still time to Join the Waitlist for travel in April 2023! The Waitlist enables you to be the first to see all of the glorious details of this amazing trip of a lifetime with A Taste of Paris and ME!

Hope to see you soon!

XO Lorie


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One Reply to “Sweet Potato Crostini Thanksgiving Part 1”

  1. […] week I featured mostly non-traditional Thanksgiving recipes like my Sweet Potato Crostini and my Sparkling Pear Cocktail. This week’s recipe for Cornbread Dressing is very traditional but […]


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Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

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