Sweet Potato with Mascarpone & Pumpkin Seeds

Sweet Potato Crostini with Mascarpone & Pumpkin Seeds is an appetizer that brings together cozy flavors with a touch of elegance. Creamy mascarpone spread over a crisp slice of sweet potato, while toasted pumpkin seeds add just the right amount of crunch. It’s a beautiful fall-inspired bite that works for both casual get-togethers and holiday parties.

The balance of flavors makes these sweet potatoes stand out. The mascarpone is rich and slightly tangy, the sweet potatoes add warmth and sweetness, and the pumpkin seeds provide texture and nuttiness. It’s simple to put together, looks polished on a serving tray, and feels like a fresh twist on traditional fall ingredients.

Helpful Tips

• Roast the sweet potatoes until caramelized: This enhances their natural sweetness and brings more depth of flavor.
• Add a finishing touch: A drizzle of honey or sprinkle of fresh herbs like thyme or sage takes these crostini to the next level.

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Sweet Potato with Mascarpone & Pumpkin Seeds

The mascarpone is rich and slightly tangy, the sweet potatoes add warmth and sweetness, and the pumpkin seeds provide texture and nuttiness.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 15 slices

Calories 75 kcal

Ingredients

  

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• 1 medium sweet potato sliced
• 1 tablespoon olive oil
• Salt and ground black pepper for seasoning
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon honey
• ½ teaspoon cayenne
• Pinch salt
• ½ cup mascarpone
• Fresh thyme

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Instructions

 

• Preheat the oven to 400°F. Cover a baking sheet with parchment paper.
• Coat the sweet potato slices with olive oil. Spread them out on the baking sheet. Season with salt and pepper. Bake for 20 minutes, until soft.
• Lightly grease a small baking dish.
• In a bowl, mix the pumpkin seeds, sunflower seeds, honey, cayenne, and salt. Transfer it to the baking dish. Put it in the oven alongside the sweet potato for 5-7 minutes, until lightly golden. Remove and let cool. Once cooled, remove the seeds and break them up into clusters.
• When the sweet potatoes are done, remove from the oven and let cool.
• Spread the mascarpone onto the sweet potato rounds. Top with the nut clusters. Garnish with fresh thyme.

Nutrition

Calories: 75kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 8mgSodium: 13mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 2271IUVitamin C: 0.5mgCalcium: 17mgIron: 0.3mg

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