Frank Stitt’s Sweet Potato Crostini

Preparation info

  • Serves


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This unusual variation on crostini comes from Frank Stitt, chef-owner, with his wife, Frances, of Highlands Bar & Grill and Bottega in Birmingham, Alabama. Born and raised in Cullman County, Alabama, Frank has been a pioneer at devising new, but always sensible, ways with traditional southern ingredients.


  • 4 slices (½ inch) sourdough bread
  • 3 teaspoons extra virgin olive oil
  • 1 garlic clove, halved
  • 2 ounces fresh goat cheese, crumbled
  • 4 round slices (½ inch) baked and peeled sweet potato
  • 1 fresh roasted pepper or jarred roasted pepper, drained and patted dry, cut into thin strips
  • 1 teaspoon thyme leaves
  • Freshly ground black pepper


    1. Drizzle each piece of bread with ½ teaspoon olive oil and rub with the cut side of the garlic. Broil or toast until lightly browned. Arrange the slices on a platter.
    2. Distribute the goat cheese evenly on the crostini. Top each with a potato slice. Using a small knife, spread the cooked potato evenly.
    3. Combine the red pepper, remaining 1 teaspoon olive oil, and thyme in a small bowl. Arrange on the crostini, dividing evenly. Grind black pepper over all and serve.