clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The perfect fall appetizer: sweet potato crostini

Sweet Potato Crostini

  • Author: SMullen
  • Prep Time: 20
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 18 crostinis 1x
  • Category: Appetizer


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!



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


  • 1 cup mini Marshmallows


  • 18 ½” slices french baguette
  • 1 tablespoon olive oil


  1. 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.
  2. Combine all topping ingredients in a bowl and stir to combine.
  3. Slice baguette, place on a baking sheet and brush each slice lightly with olive oil. 
  4. Remove sweet potatoes from oven. 
  5. Place baking sheet with sliced baguette in the oven and toast until lightly browned. (About 10 minutes.)
  6. 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.
  7. Evenly spread sweet potato mixture over each bread slice.
  8. Add 3 marshmallows on top of each bread slice.
  9. Add pecan topping mixture to each slice. 
  10. Bake at 400° for 10 minutes. Do a quick low broil to brown the marshmallows (about 60 seconds, but watch closely). 
  11. Enjoy! 

Keywords: sweet potato, appetizer, thanksiving