I’ve recently turned to being more of a savory person and so I thought these sweet potato crostini would be the perfect appetizer for your holiday party (or if your me, lunch). The crostini is fairly quick to throw together and packs such a lovely flavor. If you aren’t a goat cheese fan (I admit, it’s one of my favorite cheeses), you could use ricotta that has been drained (you might need to reduce the amount of heavy cream used.)Print
These crostini are the perfect holiday snack or even lunch. While you can use any type of bread, I found a cranberry walnut bread worked well with the flavors.
- 1 cup 1/4″ cubed sweet potato
- 1 tablespoon olive oil, divided
- 1/4 teaspoon sea salt
- 1/4 cup pecans
- 1 teaspoons maple syrup
- pinch cayenne pepper *opt
- 2 ounces soft goat cheese
- 1/4 cup heavy cream*
- 1 loaf Crusty Bread
- Minced Rosemary, for topping
- Preheat oven to 400˚.
- On one sheet tray, toss together sweet potatoes, 1/2 tablespoon olive oil, and sea salt. Spread out into a single layer and roast sweet potatoes for 25 minutes or until soft. On a separate sheet tray, toss together pecans, maple syrup, and the pinch of cayenne if using. Roast pecans for 12 minutes, remove from oven, and let cool.
- Once sweet potatoes are soft, combine with goat cheese and 2 tablespoons heavy cream in a food processor. Pulse until smooth. Add remaining 2 tablespoons heavy cream and pulse until mixture is light and has a light texture.
- Slice 8 pieces of bread (or 4 pieces of a loaf and cut in half.) Brush with olive oil and place under the broiler until lightly browning and crisp (keep an eye on these- it doesn’t take long!)
- Assemble the crostini with a smear of the whipped sweet potato, a sprinkle of the pecans, and finish with a bit of rosemary.
*milk would also work in place of the heavy cream.