Thanksgiving traditionalists, you might want to sit down for this one. If these beautiful little bites look like sweet potato casserole spread over toasted bread, that’s because they sort of are—right down to the crunchy pecans and toasted marshmallows! And trust me, this combination is every bit as delicious as it sounds. These sweet potato casserole crostini are sweet, salty, crunchy, creamy, and just the kind of fun appetizer you’ll want to bring to Friendsgiving or Thanksgiving. One bite and you’ll understand!
Here are more tasty Friendsgiving food ideas to try this year!
Can you make sweet potato casserole crostini ahead of time?
For the best texture, wait to assemble and broil the crostini until just before serving. That said, you can make the sweet potato spread up to 2 days in advance and store it in an airtight container in the refrigerator. The crostini and pecans can also be toasted up to 2 days ahead, cooled, and stored in separate airtight containers at room temperature.
What’s the best way to roast sweet potatoes?
It’s easy. Just prick the potatoes with a fork, rub them with a little olive oil, sprinkle with salt, and bake them on a baking sheet at 400 degrees Fahrenheit for 45 minutes to 1 hour until they can be easily pierced with a fork. Here’s my go-to baked sweet potatoes recipe with all the details!
Yields: 24 servings
Prep Time: 20 minutes
Total Time: 30 minutes
Ingredients
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1 baguette, sliced 1/2 inch thick (about 24 slices)
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1 (15-ounce) can sweet potatoes, drained (or 1 ¼ cups mashed roasted sweet potatoes)
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3 tbsp. packed brown sugar
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2 oz. cream cheese, at room temperature
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1 1/2 tsp. grated orange zest
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1 1/2 c. mini marshmallows (about 3 oz.)
Directions
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Preheat the oven to 375˚F. Combine the granulated sugar and pumpkin pie spice in a small bowl. Place the butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Arrange the bread slices on a baking sheet, brush with the melted butter, and sprinkle with the spiced sugar. Bake until toasted, 10 to 12 minutes.
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Meanwhile, spread the pecans on a separate baking sheet and bake until fragrant, 6 to 8 minutes. Let cool slightly, then coarsely chop.
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Combine the sweet potatoes, brown sugar, cream cheese, orange zest, and salt in a food processor and puree until smooth.
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Just before serving, preheat the broiler. Spread the sweet potato mixture on the crostini, top with the pecans and marshmallows, and broil until golden, 1 to 2 minutes.
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