If you’re looking for a cozy appetizer that’s equal parts elegant and easy, this Whipped Sweet Potato & Brown Butter Crostini is about to become your new go-to. It’s the kind of snack that feels fancy enough for a cocktail party but is easy enough to whip up while the kids do homework at the kitchen table. A little sweet, a little savory, and totally irresistible!
Why You’ll Love This Recipe
This recipe came to life during one of my annual fall dinner parties when I wanted something cozy but still chic. With leftover sweet potatoes and a last-minute baguette, this little dream was born—and now it’s requested every year!
- Perfectly cozy: Sweet, nutty, and warm—like fall on toast!
- Make-ahead-friendly: Whip the sweet potato mix up to 3 days in advance.
- Entertaining-worthy: Looks as beautiful as it tastes.
- Flexible & forgiving: Easy to riff on with what you have at home.
Ingredients Breakdown
Essentials
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1 tsp maple syrup (optional, for sweetness)
- 1 baguette, sliced into 1/2-inch slices
- 1 tbsp olive oil (for brushing crostini)
- Chopped pecans or walnuts, toasted (for garnish)
- Fresh thyme or sage leaves, optional garnish
Pro Tips
- Use a food processor for the smoothest, whipped texture.
- Roasting the sweet potatoes instead of boiling boosts flavor.
- Brown butter can be made ahead—store in fridge and gently rewarm.
- Want a little tang? Add a spoonful of cream cheese to the mix!
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast on a parchment-lined sheet for 25–30 minutes, until soft and caramelized at the edges.
- Meanwhile, make the brown butter: In a small saucepan, melt butter over medium heat. Cook, swirling occasionally, until it turns golden and smells nutty—about 5–7 minutes. Remove from heat.
- When sweet potatoes are done, add them to a food processor. Blend with brown butter, cinnamon, and maple syrup (if using) until smooth. Season with more salt, if needed.
- Brush baguette slices with olive oil and toast in the oven at 400°F for 8–10 minutes, flipping halfway through, until golden and crisp.
- Spoon or pipe the whipped sweet potato onto each crostini. Garnish with toasted nuts and herbs. Serve warm or at room temp!
Chef’s Tips and Tricks
- Don’t skip browning the butter—it adds a rich, nutty depth to the sweet potatoes.
- Pre-toast your baguette slices a day ahead and store in an airtight container.
- If you’re short on time, microwave the sweet potato until fork-tender instead of roasting.
- Use a piping bag with a star tip for extra wow-factor presentation!
Recipe Variations and Serving Suggestions
- Add goat cheese to the whipped mixture for creamy tang.
- Drizzle with hot honey for a spicy-sweet kick.
- Swap the baguette for endive or apple slices for a gluten-free twist.
- Serve with a festive cocktail or mulled wine for a holiday starter.
FAQs
Can I make these ahead?
Absolutely! The sweet potato spread can be made up to 3 days in advance—just rewarm slightly before assembling.
What’s the best way to toast nuts?
Pop them in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and golden. Watch closely—they go from toasty to burnt quick!
Can I freeze the whipped sweet potato?
Yes! Store it in an airtight container and freeze for up to 1 month. Thaw overnight in the fridge and stir before using.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1 tsp maple syrup (optional)
- 1 baguette, sliced
- 1 tbsp olive oil (for crostini)
- Toasted pecans or walnuts, for garnish
- Fresh thyme or sage leaves, optional
Instructions:
- Roast sweet potatoes at 400°F with olive oil, salt, and pepper for 25–30 minutes until tender.
- Brown the butter until golden and fragrant.
- Blend roasted sweet potatoes with brown butter, cinnamon, and maple syrup (if using).
- Toast baguette slices brushed with olive oil until crisp.
- Assemble crostini with sweet potato whip and top with nuts and herbs.
Nutrition: ~120 calories per crostini
Did you try it? I’d love to know what you thought! Leave a comment below or tag @thekitchensaid on Instagram—your creations always make my day!
