Sweet Potato Marshmallow Crostini Recipes

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SWEET POTATO CROSTINI



Sweet Potato Crostini image

Provided by Tregaye Fraser

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 9

1 tablespoon light brown sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 pounds small sweet potatoes (about 5), peeled and sliced into 1/4-inch rounds
Nonstick olive oil spray, for the sweet potatoes
6 ounces spreadable cheese, such as The Laughing Cow Spreadable Cheese Wedges Creamy Swiss Original
3/4 cup toasted chopped pecans
Honey, for drizzling

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl, combine the brown sugar, salt, pepper and allspice. Spray the sweet potatoes with the nonstick olive oil spray and then sprinkle them with the spice mixture. Spread the sweet potatoes on the prepared baking sheet. Roast until tender, about 25 minutes. Remove to a rack to cool.
  • Top the sweet potato medallions with the spreadable cheese and pecan crumbles. Finish them off with a drizzle of honey.

SWEET POTATO-MARSHMALLOW CROSTINI



Sweet Potato-Marshmallow Crostini image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Put 3 marshmallows in a microwave-safe bowl and microwave until melted, about 30 seconds. Mix with 1/2 cup ricotta and season with salt. Chill 1 hour. Meanwhile, toss 2 sweet potatoes (peeled and cut into 1/2-inch cubes) with 1 tablespoon olive oil, 2 teaspoons chopped rosemary and 1 teaspoon salt on a baking sheet. Bake at 425˚ until tender, about 30 minutes. Thinly slice 1 baguette and toast in the oven. Top with the ricotta mixture, strips of prosciutto or speck and the sweet potatoes. Season with pepper.

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