Sweet Potato Crostini Recipes

SWEET POTATO CROSTINI

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.

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.

SPICY SWEET POTATO CROSTINI

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

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)

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

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.