These elegant autumn appetizers showcase the natural sweetness of roasted sweet potatoes paired with crispy sage leaves on toasted bread, creating a sophisticated bite that perfectly captures the flavors of the season.
Recipe Details
Ingredients
- 680g sweet potatoes, peeled and cubed
- 60ml extra virgin olive oil
- 5ml kosher salt
- 2.5ml freshly ground black pepper
- 1 loaf French baguette, sliced diagonally
- 24 leaves fresh sage leaves
- 225g whole milk ricotta cheese
- 115g mascarpone cheese
- 5ml fresh lemon zest
- 30ml honey
- 1.25ml ground cinnamon
- 0.6ml ground nutmeg
- 60g Parmesan cheese, grated
- 45g pine nuts, toasted
- 60g fresh pomegranate seeds (optional)
- 30ml balsamic glaze
Instructions
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Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
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Toss 680g sweet potatoes with 30ml (2 tbsp) 60ml extra virgin olive oil, 5ml kosher salt, and 2.5ml freshly ground black pepper. Spread in a single layer on the prepared baking sheet.
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Roast for 20-25 minutes, stirring once halfway through, until sweet potatoes are tender and lightly caramelized. Let cool slightly.
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Meanwhile, brush 1 loaf French baguette slices with remaining 60ml extra virgin olive oil and arrange on another baking sheet. Toast in the oven for 8-10 minutes until golden and crispy.
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Heat a small skillet over medium heat. Add 24 leaves fresh sage leaves leaves and cook for 1-2 minutes until crispy. Transfer to paper towels and set aside.
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In a bowl, combine 225g whole milk ricotta cheese, 115g mascarpone cheese, 5ml fresh lemon zest, half the 30ml honey, 1.25ml ground cinnamon, and 0.6ml ground nutmeg. Mix until smooth and season with a pinch of salt.
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Mash half of the roasted sweet potatoes into a chunky puree, leaving the rest in cubes for texture. Drizzle with remaining 30ml honey.
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To assemble, spread ricotta mixture generously on each toasted 1 loaf French baguette slice.
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Top with sweet potato mixture, both mashed and cubed, distributing evenly.
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Garnish each crostini with 1-2 crispy 24 leaves fresh sage leaves leaves, 45g pine nuts, 60g Parmesan cheese, and 60g fresh pomegranate seeds (optional) if using.
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Drizzle lightly with 30ml balsamic glaze and serve immediately while bread is still crispy.
Tips
Sweet Potato Selection: Choose sweet potatoes that are firm and unblemished. Orange-fleshed varieties like Beauregard or Jewel work best for their natural sweetness.
Even Roasting: Cut sweet potatoes into uniform 2cm (3/4-inch) cubes for even cooking. Don't overcrowd the pan, which causes steaming instead of roasting.
Sage Technique: Fry sage leaves briefly until they turn crispy and darker green. They should sizzle immediately when added to the hot pan.
Bread Choice: A good-quality baguette with a crispy crust and tender interior is essential. Day-old bread actually works better as it won't get soggy as quickly.
Cheese Mixture: The ricotta-mascarpone blend should be smooth and spreadable. If too thick, thin with a tablespoon of milk or cream.
Assembly Timing: Assemble crostini just before serving to maintain the bread's crispiness. Have all components ready to go for quick assembly.
Temperature Contrast: Serve the sweet potato mixture warm or at room temperature over the cool cheese mixture for a pleasant temperature contrast.
Make-Ahead: Roast sweet potatoes and fry sage leaves up to 2 hours ahead. Toast bread and prepare cheese mixture earlier in the day, then assemble just before serving.
Seasonal Variations: In winter, try roasted butternut squash. In spring, substitute roasted carrots with fresh thyme instead of sage.
Wine Pairing: These pair beautifully with a crisp white wine like Pinot Grigio or a light red like Beaujolais that complements the sweet and savory elements.