Sweet Potato Crostini

Sweet Potato Crostini

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Melissa Buchanan-Smith


Great fall appetizer!

I have made this minus the sugar in the potatoes when my diabetic uncle was visiting. The marshmallows are sweet enough to make up the difference.


★★★★★ 1 vote

Makes 2 dozen pieces
20 Min
10 Min


  • 1
    loaf french bread/ baguette sliced into 24 pieces
  • 1/4 c
    butter, melted
  • 2 Tbsp
  • 1/2 tsp
    ground cinnamon

  • 2 c
    mashed sweet potatoes
  • 1/4 c
    chopped pecans
  • 3 Tbsp
    packed brown sugar
  • 2 Tbsp
    butter, melted
  • 1 1/4 c
    mini marshmallows

How to Make Sweet Potato Crostini


  1. Place bread slices in a single layer on in greased baking sheets; brush with melted butter.
  2. In a small bowl mix sugar and cinnamon. Sprinkle on top of bread slices. Bake at 400 for three minutes or until lightly browned.
  3. While those are baking, in another bowl, mix sweet potato, pecans, brown sugar and butter.
  4. Spoon mixture on top of bread. Top with mini marshmallows and press into potato mixture to adhere.
  5. Broil four inches from heat for two to three minutes or until marshmallows are lightly browned.

Printable Recipe Card

About Sweet Potato Crostini

Course/Dish: Other Appetizers
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Quick & Easy

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