Sweet Potato Crostini

Thanksgiving. The delivery and the dinner. The double operation. The thing I was put on this earth to do, multiplied by twenty-two pans and twenty-six plates and the knowledge that every single person I feed today matters — whether they're sitting at my table or opening a foil pan on their porch.

The deliveries went out Thursday morning. Kayla and Devon drove the route — twenty-two stops, twenty-two doorbells. Mrs. Crawford was waiting at the door, dressed up, lipstick, same as Christmas. She said, "Dorothy sends the best Thanksgiving in Savannah." She says this every year. Every year it's true. Carl was at the church. He came early, stood by the door, waited for his pan. His name was on it. He read it and he nodded and he said, "Thank you, Miss Dot." Three years of pans with his name. Three years of someone knowing he exists.

The family dinner: twenty-six people. Plywood table. Two turkeys (I've given up pretending one is enough). Mama's dressing. My greens. Monique's rolls (she has officially surpassed my rolls and is approaching Deacon Harris territory, which I will deny publicly but acknowledge privately). Kayla's sweet potato pie (her best yet — the crust was flaky and the filling was smooth and I told her it was almost as good as Mama's, which from me is the equivalent of a Pulitzer).

Darnell said, "To Granddaddy." Fourth year. The tradition. The toast that holds us all.

Amara helped serve. She carried a basket of rolls from the kitchen to the table, holding it with both hands, walking slowly, carefully, the way you carry something precious. She placed it on the table and she said, "I DID IT, GAH-GAH." Yes, baby. You did it. You carried the bread. Someday you'll carry the whole meal.

Now go on and feed somebody.

Kayla’s sweet potato pie was the star of dessert, and Amara carried that bread basket like it held the whole meaning of the day — so when I think about a recipe that holds both of those moments together, it’s these Sweet Potato Crostini. Roasted sweet potato on toasted bread. Simple enough for twenty-two pans, elegant enough for twenty-six plates. The kind of thing you set out first so people have something to hold while they find their seat and remember who they’re grateful for.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 24 crostini

Ingredients

2 medium sweet potatoes, peeled and cut into 1/4-inch rounds
1 French baguette, sliced into 1/4-inch rounds
3 tablespoons olive oil, divided
4 ounces goat cheese, softened
2 tablespoons honey
1/4 cup pecans, chopped and toasted
2 teaspoons fresh rosemary, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon

Instructions

Roast the sweet potatoes. Preheat oven to 400°F. Toss sweet potato rounds with 2 tablespoons olive oil, salt, pepper, and cinnamon. Arrange in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
Toast the baguette. Brush baguette slices with remaining 1 tablespoon olive oil. Arrange on a separate baking sheet and toast in the oven for 5–7 minutes until golden and crisp.
Assemble the crostini. Spread each toasted baguette slice with a thin layer of softened goat cheese. Top with a roasted sweet potato round.
Finish and serve. Drizzle crostini with honey, then sprinkle with toasted pecans and fresh rosemary. Serve warm or at room temperature.

Nutrition (per serving)

Sweet Potato Crostini — The Bread She Carried, the Table She’ll Set