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Sweet Potato Crostini

 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
24 ServingsPrep/Total Time: 30 min.

Ingredients

  • 24 slices French bread baguette (1/4 inch thick)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 appetizer equals 82 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 53 mg sodium,

2 of 2

Sweet Potato Crostini (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 1 g protein.