Sweet Potato Crostini
These Sweet Potato Crostini combine toasted baguette slices with a spiced sugar topping and a creamy sweet potato layer, finished with toasted marshmallows for a delightful appetizer.
Equipment
- 1 oven
- 1 broiler
- 1 baking sheet
- 1 brush
Ingredients
- 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
Instructions
- Preheat the oven to 375°F.
- Mix sugar and ground cinnamon in a small bowl.
- Arrange bread slices on an ungreased baking sheet.
- Brush bread slices with melted butter and sprinkle with the sugar-cinnamon mixture.
- Bake the bread slices until lightly browned, about 5 to 7 minutes.
- Remove from oven and preheat the broiler.
- Mix mashed sweet potatoes, chopped pecans, brown sugar, and melted butter together.
- Spread the sweet potato mixture evenly over the toasted bread slices.
- Top each with halved miniature marshmallows, pressing lightly.
- Broil 3 to 4 inches from heat for 1 to 2 minutes, until marshmallows are lightly toasted.
Notes
- For a gluten-free option, use gluten-free baguette.
- Substitute pecans with walnuts for a different flavor.
- Store leftover crostini in an airtight container for up to 2 days.