Sweet Potato Pomegranate Crostini

Arnold Gatilao (CC-BY)


  • 1 medium sweet potato, chopped into small cubes
  • Extra-virgin olive oil, for drizzling
  • Seasonings of your choice – pinches of Aleppo pepper, chili powder, etc.
  • 1 baguette, sliced
  • ½ garlic clove
  • Sunflower spread or ricotta
  • ½ cup pomegranate seeds
  • Cilantro leaves (optional)
  • Sea salt and freshly ground black pepper

Sunflower spread:

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  • 1¼ cup hulled sunflower seeds, soaked for 6 to 8 hours
  • 1 cup fresh water
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • ½ garlic clove
  • ½ teaspoon salt


  • First make the sunflower spread: Drain and rinse the sunflower seeds. In a blender, combine the sunflower seeds, water, vinegar, lemon juice, garlic, and salt and blend until smooth. Chill until ready to use.
  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Place the sweet potato cubes on one and the baguette slices on the other, and drizzle both with olive oil. Sprinkle the sweet potatoes with pinches of salt and pepper and toss. Roast the sweet potatoes for 35 minutes, or until golden. Toast the baguette for 10 to 12 minutes until crisp.
  • Remove the baguette slices from the oven and rub them with the cut side of ½ clove of garlic while warm. Set aside.
  • Assemble the crostini with a slather of the sunflower spread, some sweet potato cubes, a few pomegranate seeds, and a few cilantro leaves, if desired. Season to taste and finish with a drizzle of olive oil.

Makes 16-20 crostini

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