What happens when you top crispy sweet potato waffle fries with grape salsa and goat cheese, you get sweet potato crostini, a perfect appetizer for any party or game day. So much more fun then bread!
Appetizer Fridays came about because of my love for party food, nothing says a party like sweet potato crostini. Small little bites you can pop in your mouth, no utensils required. So on most Fridays we just have appetizers for dinner. They don’t necessarily have to go together and one is always a dessert. It’s a great way to experiment with different flavors and it gives everyone something to look forward to at the end of the week.
A sweet potato crostini is something you’ve got to try the next time you have friends or family over. It’s kid friendly because, waffle fries, and everyone loves the flavor combination.
While I love sweet potatoes cooked in all the traditional ways especially as a casserole, this recipe captures their sweet flavor without the added sugar. You start with frozen sweet potato waffle fries, Alexia is the only brand I’ve tried. When baked, they are nice and crispy and can be used in place of bread.
Make sure you cook the fries until they are crispy or they won’t hold the topping. They can also get a little mushy as your topping is absorbed, so you’ll want to serve them right away.
Most crostini recipes start with crispy crunchy bread and are then topped with pomegranates, grapes, bacon peach jam, onions and cheese, figs or strawberries to name just a few. But substitute a crispy sweet potato slice for the traditional piece of bread and you have an amazing appetizer.
The crunchy sweet potato fries are then topped with this interesting mix of sweet grapes, peppers, onions, pepper jelly and goat cheese for a burst of unexpected flavors that work well together.
- Sweet potato waffle fries
- Red pepper jelly and fresh lime juice
- Grapes, yellow pepper, green onions and cilantro
- Goat cheese
How do you make this recipe
Step 1: Bake the fries in a single layer until crisp. Remove and let cool completely. This can be done hours in advance.
Step 2: Whisk together red pepper jelly and lime juice and pour it over cut grapes, peppers, green onions and cilantro. This can be made a day ahead of time.
Step 3: Right before serving, top the sweet potato fries with the grape mixture and crumble goat cheese on top.
Since you can find sweet grapes all year long, this crostini recipe is great not only in the summer but around the holidays.
Yes, just don’t add the topping to the sweet potato until right before serving. The juicy grape mixture will soak into the potatoes and make them soggy. Still delicious but harder to eat.
These are a great finger food appetizer as the sweet potato is baked until it is firm and crispy. Most fries will be small enough for one to two bites.
Sweet potatoes are generally considered by most to be a healthy food as they have a low glycemic index. These are paleo, gluten free and if you leave off the cheese, vegan. I am of the belief that fruits and vegetables are always a good healthy choice.
More yummy appetizers
- Sausage balls with almond flour
- Tomato tart
- Cheesy crackers
- Mushrooms in puff pastry
- Spinach pinwheels
- Stuffed dates
Sweet Potato Crostini
- 20 waffle cut sweet potato fries
- 2 tablespoons red pepper jelly
- 1 tablespoon fresh lime juice
- 1 cup seedless red grapes quartered
- ¼ cup yellow pepper diced
- 2 tablespoons green onion diced
- 1 tablespoon fresh cilantro chopped
- 4 ounces goat cheese crumbled
- Preheat oven to 425º.
- Bake potatoes in a single layer on a lightly greased baking sheet for 12 minutes, turn potatoes and bake 5-7 more minutes until crispy and browned. Remove from pan and cool on a wire wrack for 10 minutes.
- Whisk together pepper jelly and lime juice in a small bowl. Stir in grapes, pepper, green onion and cilantro.
- Arrange potatoes on a serving platter and top with grape mixture, sprinkle with goat cheese.
Barbara’s Tips + Notes
- Cook the potatoes until they are crispy and let cool completely, make sure they are do not overlap on the cookie sheet.
- You can make the potatoes and the grape mixture ahead of time, just don’t assemble until you are ready to eat or they will get soggy.
If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.