This sweet potato crostini recipe is the perfect fall appetizer. The sweet potato mixture is sweet and creamy with a hint of citrus. The topping with a touch of cayenne, rosemary and salt is the perfect spicy compliment. AND … of course marshmallows, because what sweet potato recipe would be complete without toasted marshmallows? You and your guests will devour these!
The next three sections are to make this recipe easier. If you don’t need them, just scroll down to the recipe.
Tips & Notes
Prep your recipe before you start. Measure out all ingredients, squeeze the orange juice and melt the butter. Different-sized glass bowls are the number one ingredient in all of my recipes. By pre-prepping everything, you take the chaos out of cooking.
The potatoes cook for 45 minutes. While they are cooking you can combine the topping mixture, slice the baguette and brush the slices with olive oil.
Printable Shopping List (Just click and print!)
11 Steps to Sweet Potato Crostinis
Step One
Peel sweet potatoes. Cut into eighths and put in a casserole dish. Pour olive oil over potatoes and stir to combine. Bake at 375° for 45 minutes or until softened.
Step Two
Combine all topping ingredients in a bowl and stir to combine.
Step Three
Slice baguette, place on a baking sheet and brush each slice lightly with olive oil.
Step Four
Remove sweet potatoes from oven.
Step Five
Place baking sheet with sliced baguette in the oven and toast until lightly browned. (About 10 minutes.)
Step Six
Put cooked sweet potatoes in a mixing bowl. Add brown sugar, orange juice, heavy cream, butter, vanilla and salt and beat on low until smooth.
Step Seven
Evenly spread sweet potato mix over each bread slice.
Step Eight
Add 3 marshmallows on top of each bread slice.
Step Nine
Add pecan topping mixture to each slice.
Step Ten
Bake at 400° for 10 minutes. Do a quick low broil to brown the marshmallows (about 60 seconds, but watch closely).
Step Eleven
Enjoy!
Sweet Potato Crostini
- Prep Time: 20
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 crostinis 1x
- Category: Appetizer
Description
This sweet potato crostini recipe is the perfect fall appetizer. The sweet potato mixture is sweet and creamy with a hint of citrus. The topping with a touch of cayenne, rosemary and salt is the perfect spicy compliment. And what sweet sweet potato recipe would be complete without toasted marshmallows? You and your guests will devour these!
Ingredients
Sweet Potato Mixture
- 2 medium-large sweet potatoes (1.5 pounds)
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 tablespoon fresh-squeezed orange juice
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Pecan Topping
- 2 tablespoons unsalted butter, softened slightly
- 2 tablespoons brown sugar
- ½ cup chopped pecans
- 2 teaspoons fresh rosemary, finely chopped
- ¼ teaspoon cayenne
- ¼ teaspoon kosher salt
Marshmallows
- 1 cup mini Marshmallows
Crostini
- 18 ½” slices french baguette
- 1 tablespoon olive oil
Instructions
- Peel sweet potatoes. Cut into eighths and put in a casserole dish. Pour olive oil over potatoes and stir to combine. Bake at 375° for 45 minutes or until softened.
- Combine all topping ingredients in a bowl and stir to combine.
- Slice baguette, place on a baking sheet and brush each slice lightly with olive oil.
- Remove sweet potatoes from oven.
- Place baking sheet with sliced baguette in the oven and toast until lightly browned. (About 10 minutes.)
- Put cooked sweet potatoes in a mixing bowl. Add brown sugar, orange juice, heavy cream, butter, vanilla and salt and beat on low until smooth.
- Evenly spread sweet potato mixture over each bread slice.
- Add 3 marshmallows on top of each bread slice.
- Add pecan topping mixture to each slice.
- Bake at 400° for 10 minutes. Do a quick low broil to brown the marshmallows (about 60 seconds, but watch closely).
- Enjoy!
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