Sweet Potato Crostini takes everything you love about holiday sweet potatoes and turns it into an easy appetizer. Each slice of baguette is toasted with a hint of cinnamon sugar, then topped with creamy sweet potatoes, crunchy pecans, and a gooey marshmallow finish. It’s a bite-sized version of comfort food that feels both nostalgic and party-ready.
These crostini are festive, easy to make, and perfect for sharing at any gathering. Served on crisp baguette slices, they’re sturdy enough to hold the toppings and fancy enough to make the appetizer spread feel elevated.
Helpful Tips
- Slice bread evenly: Thin, even slices help the crostini toast up at the same rate and keep them sturdy for toppings.
- Watch the broiler closely: Marshmallows can go from golden to burnt in seconds, so keep an eye on them.
- Make ahead: Toast the bread and prep the sweet potato mixture in advance, then assemble and broil just before serving.
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Sweet Potato Crostini with Marshmallows
Ingredients
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 French baguette sliced
- 2 tablespoons butter melted
- 2 cups mashed sweet potatoes
- 1/4 cup chopped pecans
- 3 tablespoons packed brown sugar
- 2 tablespoons butter melted
- 1-1/4 cups miniature marshmallows halved
Instructions
- Preheat oven to 375°F. Mix sugar and cinnamon together in a small bowl.
- Arrange bread slices on an ungreased baking sheet. Brush with butter, then sprinkle with the sugar mixture. Bake until lightly browned, about 5-7 minutes. Remove from oven.
- Reset the oven to broil.
- In a large bowl, mix sweet potatoes, pecans, brown sugar and butter together. Spread the mixture onto the toasts. Top each with a few marshmallows. Broil 3-4” from heat until marshmallows are lightly toasted, about 1-2 minutes.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.