Instructions

1. Preheat oven to 400˚.
2. 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.
3. 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.
4. 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!)
5. Assemble the crostini with a smear of the whipped sweet potato, a sprinkle of the pecans, and finish with a bit of rosemary.