Sweet Potato Maple Bruschetta
Equipment
- 1 Baking sheet
- 1 parchment paper sheet
- 1 sharp chef's knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Small saucepan
- 1 Silicone spatula
- 1 pastry brush
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wire rack
- 1 toaster or grill pan
Ingredients
- 1 large baguette
- 2 medium sweet potatoes peeled
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper optional
- 4 ounces goat cheese softened
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lemon zest finely grated
- 1 tablespoon lemon juice
- 2 tablespoons toasted pecans chopped
- 1 tablespoon fresh thyme leaves picked
- 1/4 teaspoon flaky sea salt for finishing
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Slice the sweet potatoes into 1/2-inch cubes and toss in a bowl with olive oil, kosher salt, and black pepper.
- Spread the sweet potatoes on the baking sheet and roast for 18 to 22 minutes, stirring once halfway, until tender and caramelized at the edges.
- While the potatoes roast, slice the baguette on the bias into 1/2-inch slices and toast on a wire rack–set baking sheet in the oven for 5 to 7 minutes or in a grill pan until lightly crisp.
- In a small saucepan over low heat, melt the butter, then stir in maple syrup, cinnamon, and cayenne pepper and warm for 1 to 2 minutes until slightly thickened.
- In a mixing bowl, whip the goat cheese with Greek yogurt, lemon zest, and lemon juice until smooth and spreadable.
- Transfer roasted sweet potatoes to a bowl, pour the warm maple butter over them, and gently fold to coat; let rest 5 minutes.
- Brush the toasted baguette slices lightly with any residual maple butter.
- Spread each toast with the whipped goat cheese mixture.
- Spoon the maple-glazed sweet potatoes over the goat cheese.
- Top with chopped toasted pecans and fresh thyme leaves.
- Finish with a pinch of flaky sea salt and serve warm.
Notes
For the best texture, choose firm, dry sweet potatoes and cut them uniformly for even roasting; if your maple syrup is very runny, simmer it a bit longer with the butter until it lightly coats the back of a spoon. You can swap goat cheese for whipped ricotta or cream cheese if preferred, and add crisped pancetta or bacon for a savory contrast. To make ahead, roast the sweet potatoes and prepare the cheese spread up to one day in advance, then warm the potatoes and assemble just before serving. If bread is very fresh, pre-dry slices in a low oven to avoid sogginess, and always finish with a touch of acid (extra lemon juice) if the dish tastes too sweet.
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