Spiced Sweet Potato and Pecan Crostini

This crostini is a vibrant tribute to National Cook a Sweet Potato Day, featuring a creamy, subtly spiced base. The sweet potato mash, brightened with lime and a hint of chili, is perfectly balanced by the salty crunch of toasted pecans and the fresh, cooling tang of goat cheese. It's a sophisticated appetizer that offers a delightful interplay of warm, earthy, and fresh flavors.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil, plus more for drizzling
medium sweet potato (about 8 oz), peeled and cubed
1/4 cup full
fat coconut milk
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon salt, plus more to taste
1/8 teaspoon black pepper
tablespoon fresh lime juice
oz soft goat cheese, crumbled
1/4 cup pecans, roughly chopped and toasted
tablespoon fresh cilantro, chopped

Method

Preheat your oven to 375°F (190°C). Drizzle the baguette slices with olive oil and toast for 8 minutes
minutes, or until golden and crisp. Set aside.
Steam or boil the sweet potato cubes until very tender, about 15
minutes. Drain well and transfer to a bowl.
Mash the sweet potato with coconut milk, smoked paprika, chili powder, salt, pepper, and lime juice until smooth and creamy. Taste and adjust seasoning as needed.
Spread a generous spoonful of the sweet potato mash onto each toasted crostini.
Top each crostini with crumbled goat cheese, a sprinkle of toasted pecans, and a garnish of fresh cilantro. Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, roast the sweet potato cubes instead of boiling them, which will caramelize the sugars and deepen the earthy notes of the mash. Pair this crostini with a crisp, slightly off-dry white wine like a German Riesling or a dry Rosé.

From the Tini Crostini Collection