Sweet Potato Crostini Recipes
SWEET POTATO CROSTINI
For party time, I turn this sweet potato side dish into an appetizer by serving it on slices of a French baguette. - Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Mix sugar and cinnamon. Arrange bread slices on an ungreased baking sheet. Brush with butter; sprinkle with sugar mixture. Bake until lightly browned, 5-7 minutes. Remove from oven; preheat broiler., Mix sweet potatoes, pecans, brown sugar and butter; spread over toasts. Top with marshmallows, pressing lightly. Broil 3-4 in. from heat until marshmallows are lightly toasted, 1-2 minutes.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET POTATO CROSTINI
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine the brown sugar, salt, pepper and allspice. Spray the sweet potatoes with the nonstick olive oil spray and then sprinkle them with the spice mixture. Spread the sweet potatoes on the prepared baking sheet. Roast until tender, about 25 minutes. Remove to a rack to cool.
- Top the sweet potato medallions with the spreadable cheese and pecan crumbles. Finish them off with a drizzle of honey.
SWEET POTATO-MARSHMALLOW CROSTINI
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Put 3 marshmallows in a microwave-safe bowl and microwave until melted, about 30 seconds. Mix with 1/2 cup ricotta and season with salt. Chill 1 hour. Meanwhile, toss 2 sweet potatoes (peeled and cut into 1/2-inch cubes) with 1 tablespoon olive oil, 2 teaspoons chopped rosemary and 1 teaspoon salt on a baking sheet. Bake at 425˚ until tender, about 30 minutes. Thinly slice 1 baguette and toast in the oven. Top with the ricotta mixture, strips of prosciutto or speck and the sweet potatoes. Season with pepper.
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