Sweet Potato with Mascarpone & Pumpkin Seeds

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Sweet Potato with Mascarpone & Pumpkin Seeds is a bite-sized appetizer that feels seasonal, colorful, and full of flavor. Each crisp slice is layered with creamy mascarpone and a sprinkle of toasted pumpkin seeds for crunch. It’s an easy yet elegant way to showcase fall ingredients in a dish that looks as good as it tastes.

Sweet Potato with Mascarpone and seeds

The balance of flavors makes these crostini stand out. The mascarpone is rich and slightly tangy, the sweet potatoes add warmth and sweetness, and the pumpkin seeds provide texture and nuttiness. It’s simple to put together, looks polished on a serving tray, and feels like a fresh twist on traditional fall ingredients.

Helpful Tips

  • Roast the sweet potatoes until caramelized: This enhances their natural sweetness and brings more depth of flavor.
  • Add a finishing touch: A drizzle of honey or sprinkle of fresh herbs like thyme or sage takes these crostini to the next level.

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Sweet Potato with Mascarpone and seeds

Sweet Potato with Mascarpone & Pumpkin Seeds

Laura
The mascarpone is rich and slightly tangy, the sweet potatoes add warmth and sweetness, and the pumpkin seeds provide texture and nuttiness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 15 slices
Calories 75 kcal

Ingredients
  

  • 1 medium sweet potato sliced
  • 1 tablespoon olive oil
  • Salt and ground black pepper for seasoning
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 1 tablespoon honey
  • ½ teaspoon cayenne
  • Pinch salt
  • ½ cup mascarpone
  • Fresh thyme

Instructions
 

  • Preheat the oven to 400°F. Cover a baking sheet with parchment paper.
  • Coat the sweet potato slices with olive oil. Spread them out on the baking sheet. Season with salt and pepper. Bake for 20 minutes, until soft.
  • Lightly grease a small baking dish.
  • In a bowl, mix the pumpkin seeds, sunflower seeds, honey, cayenne, and salt. Transfer it to the baking dish. Put it in the oven alongside the sweet potato for 5-7 minutes, until lightly golden. Remove and let cool. Once cooled, remove the seeds and break them up into clusters.
  • When the sweet potatoes are done, remove from the oven and let cool.
  • Spread the mascarpone onto the sweet potato rounds. Top with the nut clusters. Garnish with fresh thyme.

Nutrition

Calories: 75kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 8mgSodium: 13mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 2271IUVitamin C: 0.5mgCalcium: 17mgIron: 0.3mg
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