Back to Sweet Potato Crostini

Print Options


Card Sizes

Sweet Potato Crostini Recipe

Sweet Potato Crostini Recipe

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. YIELD:24 servings


  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 24 slices French bread baguette (1/4 inch thick)
  • 2 to 3 tablespoons butter, melted
  • 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


  • 1. 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.
  • 2. 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. Yield: 2 dozen.

Nutritional Facts

1 appetizer: 74 calories, 3g fat (1g saturated fat), 5mg cholesterol, 49mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 1g protein.

Reviews for Sweet Potato Crostini

Loading Image