Sweet Potato Crostini

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Yields1 Serving
 2 tbsp sugar
 ½ tsp ground cinnamon
 24 slices French bread baguette (1/4 inch thick)
 3 tbsp butter, melted
 2 cups mashed sweet potatoes
 ¼ cup chopped pecans
 3 tbsp packed brown sugar
 2 tbsp butter, melted
 1 1/4 cups miniature marshmallows, halved
1

Preheat oven to 375°. Mix sugar and cinnamon. Arrange bread slices on an ungreased baking sheet. Brush with butter; sprinkle with sugar mixture. Bake until lightly browned, 5-7 minutes. Remove from oven; preheat broiler.

2

Mix sweet potatoes, pecans, brown sugar and butter; spread over toasts. Top with marshmallows, pressing lightly. Broil 3-4 in. from heat until marshmallows are lightly toasted, 1-2 minutes.

Ingredients

 2 tbsp sugar
 ½ tsp ground cinnamon
 24 slices French bread baguette (1/4 inch thick)
 3 tbsp butter, melted
 2 cups mashed sweet potatoes
 ¼ cup chopped pecans
 3 tbsp packed brown sugar
 2 tbsp butter, melted
 1 1/4 cups miniature marshmallows, halved

Directions

1

Preheat oven to 375°. Mix sugar and cinnamon. Arrange bread slices on an ungreased baking sheet. Brush with butter; sprinkle with sugar mixture. Bake until lightly browned, 5-7 minutes. Remove from oven; preheat broiler.

2

Mix sweet potatoes, pecans, brown sugar and butter; spread over toasts. Top with marshmallows, pressing lightly. Broil 3-4 in. from heat until marshmallows are lightly toasted, 1-2 minutes.

Sweet Potato Crostini