Sweet Potato Crostini Recipe
Sweet Potato Crostini Recipe photo by Taste of Home

Sweet Potato Crostini Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings


  • 24 slices French bread baguette (1/4 inch thick)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 2 cups mashed sweet potatoes
  • 1/4 cup chopped pecans
  • 3 tablespoons packed brown sugar
  • 2 tablespoons butter, melted
  • 1-1/4 cups miniature marshmallows, halved
  • Minced fresh rosemary, optional

Nutritional Facts

1 appetizer: 82 calories, 4g fat (2g saturated fat), 8mg cholesterol, 53mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 1g protein


  1. Place bread in a single layer on ungreased baking sheets; brush with butter. In a small bowl, mix sugar and cinnamon; sprinkle over tops. Bake at 400° for 2-3 minutes or until lightly browned.
  2. Meanwhile, in another bowl, mix the sweet potatoes, pecans, brown sugar and butter. Spoon onto toasts; top with marshmallows, pressing lightly to adhere. Broil 3-4 in. from the heat for 1-2 minutes or until marshmallows are lightly browned. Sprinkle with rosemary if desired. Yield: 2 dozen.
Originally published as Sweet Potato Crostini in Taste of Home October/November 2012, p32

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