These sweet potato crostini with brie, honey and jalapenos make a wonderful fall or holiday appetizer. A naturally gluten-free, and vegetarian bite. #sweetpotatocrostini #holidayappetizer #briecrostini

Sweet Potato Crostini with Brie and Honey and Jalapeños

Keyword gluten-free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 crostini


  • 1 medium sweet potato
  • 1 tablespoon olive oil
  • 4 ounces brie
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon honey
  • 1/4 cup jarred jalapeños, sliced
  • 1 tablespoon parsley, minced


  • Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
  • Peel and slice the sweet potato into 1/8 inch thick medallions. Coat the sweet potatoes and spread them onto the baking sheet making sure they are not touching each other. Roast for 10 minutes, then flip and roast for 5 minutes more.
  • While the sweet potatoes are roasting, slice the brie into small pieces. Then remove the sweet potatoes from the oven and allow them to cool. Top them with the brie, salt and pepper, and then drizzle them with honey. Finish them off with a sliced jalapeño and a sprinkle of fresh parsley.
  • Serve warm or room temperature.