Sweet Potato Crostini with Avocado Salsa

Serve up these scrumptious sweet potato crostini as a party appetizer when you want to wow a crowd. Each tender round is topped with a Mexican-inspired salsa that combines creamy avocado, hearty black beans, sweet corn, and spicy jalapeño to create a heavenly one-bite snack. Garnishing each toast with fresh tomato and cilantro adds an extra layer of yum, and don’t forget the extra pinch of chili powder for the finishing touch. This recipe calls for baking the sweet potato before slicing it into toasts, but if you already have leftover baked sweet potatoes then you can whip together this vibrant hors d'oeuvre in just 20 minutes. Happy snacking!

For more vegan party appetizers, check out these tasty ideas:

By Darshana Thacker Wendel,


  • 2 medium sweet potatoes
  • 1 ripe avocado, halved and seeded
  • ½ cup fresh or frozen corn kernels
  • ½ cup cooked black beans
  • 1 small tomato, finely chopped
  • ½ cup thinly sliced scallions
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lemon juice
  • 1 fresh jalapeño chile, seeded and finely chopped
  • 1 clove garlic, minced
  • Sea salt, to taste
  • Chipotle chile powder or smoked paprika (optional)


  • Preheat oven to 425°F. Prick the sweet potatoes in a few places with a fork. Bake 30 to 40 minutes, until a fork inserted in a sweet potato reaches the core with some resistance. Do not cook until tender. Remove sweet potatoes from oven and cool.
  • Scoop avocado flesh into a bowl and mash it. Stir in corn and black beans. Reserve about 1 tablespoon each of the tomato, scallions, and cilantro; add the remaining tomato, scallions, and cilantro to avocado mixture. Add lemon juice, jalapeño, garlic, and salt; mix well. Taste and adjust seasoning.
  • Cut the sweet potatoes into twelve ⅓-inch-thick rounds. Toast them in a toaster oven until the edges are brown. You may need to repeat the toasting cycle once or twice. (Or arrange rounds on a parchment-lined baking sheet and bake in a 425°F oven 10 to 15 minutes or until edges are brown, turning once halfway through baking.)
  • Arrange toasted rounds on a platter. Top each round with a scoop of avocado mixture. Top with the reserved tomato, scallions, and cilantro. If desired, sprinkle lightly with chipotle powder. Serve chilled or at room temperature.

Comments (3)

(5 from 1 vote)

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Carol Plowman

Wonderful and so easy to make. Love them, such a nice change.


Can I use regular potatoes? I’m not into “sweet”

Courtney Davison

Hi Corinna, Yes, you can use regular potatoes in place of sweet potatoes, but regular potatoes take a longer time to bake, so in Step 1, you'll want to cook them to the longer end of the time range until a fork entered into the center of the potato meets just some resistance (not fully tender). Then follow the recipe as directed. Hope you enjoy! Thank you, Courtney Davison Editor, Forks Over Knives

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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