Sweet Potato Crostini Recipes

SWEET POTATO CROSTINI

Sweet Potato Crostini image

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

Ingredients

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

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

Sweet Potato Crostini image

Provided by Tregaye Fraser

Categories appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 tablespoon light brown sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 pounds small sweet potatoes (about 5), peeled and sliced into 1/4-inch rounds
Nonstick olive oil spray, for the sweet potatoes
6 ounces spreadable cheese, such as The Laughing Cow Spreadable Cheese Wedges Creamy Swiss Original
3/4 cup toasted chopped pecans
Honey, for drizzling

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.

SPICY SWEET POTATO CROSTINI

Spicy Sweet Potato Crostini image

Did you think crostini could only be made from bread? Think again. These small-bite sweet potato crostini appetizers are loaded with fun and flavor and are the perfect accompaniment to other party appetizers, such as Mushroom-Stuffed Phyllo Cups and Broiled Oysters. Look for sweet potatoes that are uniform width so that when you cut them, you will have uniform round slices. This will help ensure they all cook in the same amount of time. For a rustic look, you can even leave some of the skin on when slicing the potatoes. The honey mixture can be made a day ahead and stored at room temperature. Transfer to a squeeze bottle for an easier (and mess-free), more even drizzle. This method makes a fun switch-up from your usual weeknight sweet potato dishes. Simply broil the potatoes, place them on a serving platter, add dollops of goat cheese, and the sprinkle the entire dish with nuts and honey.

Provided by Emily Nabors Hall

Time 33m

Number Of Ingredients 8

Ingredients

1 pound medium-size sweet potatoes (about 2 potatoes), peeled and cut into ⅓-inch-thick slices
1 tablespoon plus ½ tsp. kosher salt, divided
¼ cup honey
⅛ teaspoon cayenne pepper
⅛ teaspoon paprika
¼ cup unsalted butter, melted
1 (4-oz.) goat cheese log, at room temperature
¼ cup chopped, toasted pecans

Steps:

Place sweet potatoes and 1 tablespoon of the salt in a large saucepan; add water to cover by 1 inch. Bring to a boil over high. Reduce heat to medium-low, and cook until potatoes just begin to soften, about 5 minutes. Drain potatoes very well; pat dry.
While potatoes cook, whisk together honey, cayenne, and paprika in a small microwavable bowl. Microwave on HIGH for 30 seconds; set aside.
Preheat oven to broil with rack 6 inches from heat. Place potatoes in 1 layer on a lightly greased (with cooking spray) aluminum foil-lined baking sheet. Brush with melted butter, and sprinkle with remaining ½ teaspoon salt. Broil until golden, about 8 minutes. Cool 5 minutes. Using an offset spatula, spread cheese over rounds (½ heaping teaspoon per round). Transfer to a serving plate. Sprinkle with pecans; drizzle with honey mixture. Serve warm.

SWEET POTATO-MARSHMALLOW CROSTINI

Sweet Potato-Marshmallow Crostini image

Provided by Food Network Kitchen

Categories appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

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.

ROASTED GARLIC AND SWEET POTATO CROSTINI RECIPE - (4.6/5)

Roasted Garlic and Sweet Potato Crostini Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 9

Ingredients

3 heads garlic
1 tbsp. olive oil, plus more for drizzling
3/4 cup sour cream
1/2 tsp. lemon zest
1 tbsp. roughly chopped capers, plus more for topping
1/4 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 medium sweet potato, peeled and cut into 1/2" pieces
1 loaf ciabatta, sliced diagonally 1/2" thick

Steps:

1. Heat oven to 400°. Cut ¼" from the top of each garlic head, exposing the cloves. Drizzle each with olive oil and wrap tightly in foil. Place in a baking dish and bake until heads are soft and lightly browned, 30-40 minutes; let cool slightly. Squeeze cloves from skins into a bowl; set aside. 2. Combine sour cream, zest, capers, pepper flakes, salt, and pepper in a bowl. Cover with plastic wrap and refrigerate. 3. Heat olive oil in a 10" skillet over medium heat. Add sweet potatoes, salt, and pepper; cover and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Transfer to a paper towel-lined sheet; set aside. 4. Brush bread slices with olive oil, and place on a baking sheet. Bake, turning once, until crisp and golden, about 8 minutes. Remove and let cool slightly. Spread about 1 tsp. of the roasted garlic on each crostini. Divide sour cream mixture between crostini. Top with sweet potatoes, and garnish with chopped capers.

SWEET POTATO CROSTINI

SWEET POTATO CROSTINI image

Categories Potato Appetizer

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 medium sweet potato
4 1/2" thick sourdough bread slices
3 tsp olive oil
1 garlic clove, peeled halved
2 oz soft mild cheese goat cheese
1 roasted red pepper from jar, drained cut into strips
1 tsp chopped fresh thyme or 1/4 teaspoon dried

Steps:

Preheat oven to 425. Pierce sweet potato several times with fork. Bake until tender, about 1 hour. Cool. Peel potato and cut into 1/2" thick slices. Preheat broiler. Drizzle each bread slice with 1/2 tsp oil and rub with cut side of garlic clove. Place bread on broiler pan. Broil 6 inches from heat until brown, wathcing closely, about 2 minutes. Transfer to work surface. Divide goat cheese among bread slices, using small knife, spread cheese. Place 1 sweet potato slice on each and mash with fork. Using small knife, spread evenly over cheese. Combine red pepper strips, chopped thyme and remaining 1 tsp oilive oil in small bowl. Arrange red pepper strips decoratively over sweet potato. Season to taste with pepper and serve.

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