Sweet potato crostini! Baked sweet potato slices with avocado, Caviar lime, and pomegranate are beautiful holiday appetizers. This post has been sponsored by Fruit Stand, but all opinions are my own. 

Baked sweet potato slices with avocado, finger lime, and pomegranate are healthy vegan appetizers, holiday appetizers, and sweet potato toast ideas.

With the holidays quickly approaching, it’s time to start planning our Thanksgiving menus. I can’t think of a better place to start than a beautiful holiday appetizer. Sweet potato crostini were inspired by one of my all-time most popular recipes, Sparkling Cranberry Brie Bites.

This time though, the bites are made with all whole-food ingredients like baked sweet potato slices, mashed avocado, two types of lime (including Caviar lime!), pomegranate, and cilantro. Avocado-lime sweet potato crostini are the most wonderful combination of flavor and texture, and perfect for holiday entertaining. 

Sweet potato crostini are like mini sweet potato avocado toasts. If you love avocado toast as much as I do, don’t miss our Avocado Toast ideas post. 

How to Make Sweet Potato Toast Crostini 

Sweet potato slices are brushed with olive oil before baking into sweet potato crostini, a healthy vegan appetizer.

Crostini, small toasts, are traditionally made with bread such as baguette. You can check out our Authentic Tomato Bruschetta for a traditional version. This sweet potato crostini recipe, however, is loaded with even more flavor and nutrition.

You’ll need about 2 medium sized sweet potatoes to make this simple appetizer. Slice the sweet potatoes crosswise, about 1/4″ thick. Try to cut even slices, as if they are too thin, they will burn. Brush with just a little olive oil, then season with a small pinch of salt and pepper. 

Bake Sweet Potato Slices 

A tray filled with sweet potato toast rounds, or crostini, ready to be topped with avocado.

Bake the sweet potato slices until they are browned on the outside, flipping once, halfway through. Let them cool enough to handle, then they are ready to be dressed up! 

Top Baked Sweet Potato Slices 

A platter filled with avocado sweet potato toast crostini topped with pomegranate, finger lime, and cilantro. Sweet potato crostini is a healthy vegan appetizer recipe.

There are so many possibilities when it comes to topping sweet potato toast or crostini. While some people like to use cheese such as brie or goat cheese, I love the combination of avocado and sweet potato.

A sprinkle of pomegranate arils, black salt, and lime caviar adds a pop of juicy freshness and color that makes them perfect for holiday celebrations. 

What are Caviar Limes? 

A canvas bag filled with caviar limes from Good Land Organics, sold by Fruit Stand.

One ingredient that makes this sweet potato crostini really special and worthy of any holiday menu is caviar lime. You can get caviar limes shipped fresh from Good Land Organics at FruitStand.com.

When you do, you’ll get 1/2 lb. Caviar Limes (about 20 – 25 limes), a gourmet recipe card, an exotic bonus spice, and this beautiful reusable canvas bag.

Though caviar limes typically last up to one week, your order of organic caviar limes will be protected by Apeel’s plant-derived solution, which should keep them fresh up to 3 times longer. 

A close-up photo of caviar limes, or finger limes, cut in half with pink lime juice caviar spilling out.

Also known as finger lime, this unique fruit is filled with lime juice pearls that resemble caviar! The pearls can range from clear to pink! Simply cut the caviar limes in half crosswise, and gently squeeze the lime juice caviar out. 

A macro photo of a finger lime (caviar lime) with clear lime juice pearls coming out.

Use caviar lime wherever you’d use lime or desire a bright fresh pop of flavor. They work well on desserts, tacos, cocktails, and more. 

A slice of sweet potato toast (crostini) with avocado, pomegranate, and cilantro. A healthy vegan appetizer recipe.

More Beautiful Plant-Based Appetizers 

Yield: About 12

Sweet Potato Crostini

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Baked sweet potato slices with avocado, caviar lime, and pomegranate! Sweet potato crostini make a beautiful holiday appetizer perfect for Thanksgiving or Christmas. Like mini sweet potato avocado toasts, these sweet potato crostini are vegan and gluten-free.

Sweet Potato Crostini


  • 2 medium sweet potatoes, cut into 1/4” rounds
  • 1 tablespoon extra virgin olive oil
  • 1 large ripe avocado
  • 1 teaspoon fresh lime juice
  • ¼ cup pomegranate arils
  • pinch black salt
  • 2 caviar limes
  • ¼ cup fresh cilantro and/or micro greens, for garnish


  1. Preheat the oven to 400 degrees F. Link a baking sheet with
    parchment paper.
  2. Lay the sweet potato rounds on the baking sheet in one
    layer. Brush with olive oil. Sprinkle with salt and pepper.
  3. Roast until browned on top, about 25 minutes. Check during
    the last 10 minutes to ensure sweet potatoes aren’t burning. Reduce the
    temperature to 300, flip sweet potato slices over, and roast for another 25
  4. Meanwhile, in a small bowl, lightly smash the avocado with
    the fresh lime juice.
  5. To assemble the sweet potato crostini, arrange the sweet
    potato slices on a serving platter. Spoon about ½ tablespoon of avocado onto
    each round. Top with 3-4 pomegranate arils, and a pinch of black salt.
  6. Cut caviar limes in half crosswise, and gently squeeze about
    1/8 teaspoon of caviar lime pearls on the top. Garnish with cilantro and/or
    micro greens. Enjoy at room temperature.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gSodium: 62mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 2g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.