Sweet Potato ‘Crostini’ Recipe

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After topping each slice, arrange on a plate or platter.
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Gather the ingredients before you begin.
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“Vegetarian Party Food” is filled fun and unique vegetarian appetizers for any occasion.
30 min COOK TIME
10 min PREP TIME
4 servings SERVINGS


  • 1 sweet potato, unpeeled, sliced into 1 1/2 cm (1/2 in) rounds
  •  1 tablespoon extra-virgin olive oil, plus extra for greasing
  • 195 g (6 3/4 oz) cooked Puy lentils (110 g/3 3/4 oz)
  • 2 avocados, peeled, pitted and roughly chopped
  • 50 g (1 3/4 oz) pumpkin seeds, dry-roasted and salted
  • Small handful of flat-leaf parsley, leaves picked and roughly chopped salt


    • Preheat the oven to 200ºC (400ºF/Gas 6).
    • Place the sweet potato rounds in a single layer on a lightly oiled baking tray (sheet) and season with a generous pinch of salt.
    • Roast for 30 minutes until browned on the bottom.
    • Cool slightly.
    • Meanwhile, combine the remaining ingredients in a bowl and mix well.
    • Divide the topping among the sweet potato rounds.
    More from Vegetarian Party Food:
    Recipes excerpted with permission from Vegetarian Party Food by Jessica Oldfield, published by Hardie Grant Books September 2018, RRP $19.99 paperback.

    If you are looking for exciting vegetarian appetizers, check out Vegetarian Party Food (Hardie Grant Books, 2018) by Jessica Oldfield. Inside you will find recipes ranging from unique dips to mini-sandwiches all including vibrant veggies. This recipe can be found in chapter 5, “Vegan.”

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