Sweet Potato Crostini

Traditionally In Italy, Crostini are made with toasted bread. But to make this recipe low FODMAP, gluten free and low lactose I compromised and swapped the bread for sweet potato, and trust me it still works!

Serves: 3-4 (sweet potato is only Low FODMAP in serving sizes lower than 75 grams so make sure to consume less than this in a serving)

Base Ingredients:

  • 1 sweet potato
  • A drizzle of Olive Oil
  • 1 tsp of Paprika
  • 1 tsp of Turmeric
  • Sprinkle of Salt


  • 1/4 cup of Roasted Chickpeas
  • 1 small Tomato chopped finely
  • A handful of Basil chopped roughly
  • 1/4 cup of Brie Cheese sliced
  • 1/4 cup of Walnuts chopped


Preheat the oven to 200 degrees Celsius. Then line a baking tray with baking paper. Start by preparing the sweet potato, by peeling and chopping it into 1cm thick slices. Lay these flat on the prepared baking tray and brush lightly with olive oil. Then sprinkle the paprika, turmeric and salt over the sweet potato slices. Place these in the preheated oven for 15- 20 minutes or until fully cooked and golden. While the sweet potato is cooking, prepare the toppings. Cut the tomato into small cubes, chop the basil and walnuts roughly, and lastly slice the brie. Once the sweet potato is fully cooked, remove from the oven and allow to cool for 5 minutes. Then start to assemble the toppings, by firstly putting a spoon of the tomato onto the sweet potato base, followed by a slice of brie, a few chickpeas and a sprinkle of chopped walnuts. Garnish with basil.

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