Description
A sweet and savory appetizer featuring roasted sweet potato slices topped with creamy cheese, spicy chili crunch, and sweet pecan candy, finished with a torch for a smoky touch.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup goat cheese or cream cheese, softened
- 1/4 cup chili crunch
- 1/4 cup pecan candy, roughly chopped
- Fresh cilantro or parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- Let sweet potato rounds cool slightly. Spread a thin layer of goat cheese or cream cheese on each round.
- Top each crostini with a spoonful of chili crunch and a sprinkle of pecan candy.
- Using a kitchen torch, lightly torch the toppings until the cheese is slightly melted and the pecan candy is caramelized. Garnish with fresh cilantro or parsley before serving.
Notes
You can customize the seasonings to taste.