Maple Bacon Sweet Potato Crostini
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 large sweet potatoes, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6–8 slices of thick-cut bacon
- 3 tablespoons pure maple syrup
- 4 ounces goat cheese (crumbled) or ricotta cheese
- 2 tablespoons fresh thyme or rosemary leaves
- 1/4 cup chopped pecans (optional for extra crunch)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Carefully slice the sweet potatoes into rounds that are about half an inch thick. Try to keep the thickness consistent so they cook evenly.
- In a large bowl, toss the sweet potato rounds with olive oil, salt, and pepper until they are well coated. Arrange the rounds in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until they are tender and slightly browned on the edges.
- While the potatoes roast, cook the bacon in a skillet over medium heat until it becomes crispy. During the last 2 minutes of cooking, drizzle the maple syrup over the bacon slices and turn them to coat. Remove the bacon from the pan, let it cool slightly, and then crumble or chop it into small pieces.
- Remove the sweet potatoes from the oven and let them cool for a few minutes. Top each round with a small dollop of goat cheese or ricotta. Sprinkle the crumbled maple bacon on top of the cheese. Finish the crostini by garnishing with fresh thyme or rosemary and optional chopped pecans.