1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Place the thinly sliced sweet potatoes on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with the chopped rosemary, salt, and pepper. Toss gently to coat each slice evenly.
3. Arrange the sweet potato slices in a single layer and roast for about 20-25 minutes, flipping halfway through. They should be tender with slightly crispy edges and a beautiful golden hue.
4. While the sweet potatoes roast, slice your baguette into ½-inch thick rounds. Arrange on a separate baking sheet, brush lightly with olive oil, and toast in the oven for 8-10 minutes or until golden and crisp.
5. Once the crostini and sweet potatoes are ready, spread a generous layer of softened goat cheese on each toasted baguette slice.
6. Top each crostini with one or two roasted sweet potato slices. If you like, drizzle a little honey on top for a touch of sweetness that complements the tangy cheese perfectly.
7. Garnish with fresh thyme or sage leaves and sprinkle with toasted nuts if using, adding a lovely crunch and earthy flavor.
8. Serve immediately, savoring the warm, comforting flavors that remind me so much of family dinners in my grandmother’s kitchen, where food always brought us closer.

One tip I learned from my travels in Italy: roasting the sweet potatoes thinly ensures they crisp up nicely without becoming mushy, giving the crostini a lovely texture contrast. And don’t skimp on the olive oil—it’s the simple ingredient that ties everything together, just like Nonna Rosa always said.