I’m not sure if it’s all in my head, but I swear things that are small or labeled as an “appetizer” taste 10x better than a regular bite of food.
Don’t get me wrong, I’m a sweet potato fan in just about any shape or form, but eating them in roasted circles topped with candied pecans, cream cheese, pomegranate and a drizzle of honey? Yes please!
How to Roast Sweet Potato Circles
The key to getting the perfect sweet potato “crostini” circles is to roast them low and slow (have you heard us use this phrase before? It’s almost always the answer to good food!).
- Start by cutting your sweet potatoes into 1/2 inch circles. You can peel your potatoes if you prefer, but we left the skins on in this particular recipe, mostly for looks.
- Toss your sweet potatoes in olive oil and spread them out on a parchment paper covered pan and sprinkle them with salt.
- Bake your potatoes at 250 degrees for one hour. Remove them from the oven, flip them over, and bake them again for another 30 minutes.
How to Assemble Sweet Potato Crostini
Once you’ve let your sweet potatoes cool somewhat (I still like mine a little warm), it’s time to add the toppings.
Spread a thin layer of cream cheese on your sweet potato circle. Then top with pecans and pomegranate seeds and drizzle them with honey.
We love the Fresh Gourmet Honey Roasted Pecans for this recipe. You can find them in the salad section of your grocery store! They come already chopped up to the perfect size and they taste delicious.
We used cream cheese in this recipe because we knew the kids wouldn’t eat another kind of cheese. But goat cheese would also be delicious, or even some melted brie.
You could also top yours with a slice of fresh pear, unfortunately my grocery store had no good pears this week so we just stuck to the pomegranate seeds.
More Appetizer Recipes on Six Sisters’ Stuff
Here are a few more appetizers to take to your next party!
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