Easy and delicious sweet potato crostini

Finger food and hors d’œuvre don’t have to be salmon on toast all the time. I love to share these low-carb sweet potato crostini with you today. They are absolute crowd pleasers and will bring a wonderful change to your dinner parties. 

The recipe is simple but the outcome is stunning. Basically it’s oven roasted sweet potatoes topped with sour cream, salmon, quail eggs, green asparagus, long broccoli and salmon caviar. It’s so easy you won’t need a recipe!Make sure you buy small sweet potatoes so you can prepare bite-size crostinis. Serve them as finger food with a glass of champagne, they are great for a brunch buffet or even as a starter.

sweet potato crostini
Servings: 6 people
  • 2 small sweet potatoes
  • 2 ripe Avocados
  • 4 spears asparagus
  • 4-5 long broccoli
  • 200 gram sour cream
  • 1 lime
  • 1 small bunch dill
  • salt
  • pepper
  • chili flakes
  • 200 gram smoked salmon
  • 6 quail eggs
  • olive oil
  1. For the sweet potato crostini wash the sweet potato and cut into 1 cm slices. Preheat the oven to 180°C. Coat the slices with olive oil and arrange them on a baking tray. Season to taste with salt. Put them in the oven and let them roast for 30 minutes. Turn them over after 15 minutes. 

  2. In the meantime prepare all your topping. Wash and prepare your asparagus and broccoli. Bring some water to a boil in a saucepan and cook the asparagus and broccoli for 3 minutes. Drain under cold water and set aside. 

  3. For the avocado cream mix avocado with juice of half a lime, pepper, salt and chili flakes in a high speed blender. For the sour cream sauce mix sour cream with juice of half a lime, salt and pepper. 

  4. Bring water in a small saucepan to a boil. Add a tablespoon of salt and add your quail eggs as soon as it is boiling. Let them boil for 2,5 minutes for a soft quail egg. 

  5. Now start assembling your sweet potato crostini. Also, add all your favourite extra ingredients!

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