Roasted Garlic and Sweet Potato Crostini

  • Serves

    serves 6


Sweet and savory, crunchy and creamy come together in these little toasts, which pair cubes of sweet potato with a tangy spread featuring lemon zest, capers and sour cream.


  • 3 heads garlic
  • 1 tbsp. olive oil, plus more for drizzling
  • 34 cup sour cream
  • 12 tsp. lemon zest
  • 1 tbsp. roughly chopped capers, plus more for topping
  • 14 tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet potato, peeled and cut into 1/2" pieces
  • 1 loaf ciabatta, sliced diagonally 1/2" thick


Step 1

Heat oven to 400°. Cut 1⁄4" from the top of each garlic head, exposing the cloves. Drizzle each with olive oil and wrap tightly in foil. Place in a baking dish and bake until heads are soft and lightly browned, 30-40 minutes; let cool slightly. Squeeze cloves from skins into a bowl; set aside.

Step 2

Combine sour cream, zest, capers, pepper flakes, salt, and pepper in a bowl. Cover with plastic wrap and refrigerate.

Step 3

Heat olive oil in a 10" skillet over medium heat. Add sweet potatoes, salt, and pepper; cover and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Transfer to a paper towel-lined sheet; set aside.

Step 4

Brush bread slices with olive oil, and place on a baking sheet. Bake, turning once, until crisp and golden, about 8 minutes. Remove and let cool slightly. Spread about 1 tsp. of the roasted garlic on each crostini. Divide sour cream mixture between crostini. Top with sweet potatoes, and garnish with chopped capers.