Sweet Potato Proscuitto Crostini Recipe

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As we approach the holiday entertaining season, every hostess must have a fabulous appetizer recipe ready to go. This is mine. It’s absolutely delicious, and my husband asks for it on a regular basis. It is SO.GOOD.

Alexia Foods asked me to be one of their Tastemaker/Brand Ambassadors, exciting (they have a loyalty ambassador program you can join here)!  I love sweet potato. Really love it. Fries, Pie, Baked, … crostini! Alexia make the most delicious sweet potato products. AND, this was news to me, sweet potato ROLLS. Yes, I know! Yum. Thus… crostini… here’s how the magic happens…

Sweet Potato Proscuitto Crostini

Author: Courtney Whitmore

SERVINGS 24 crostini

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Ingredients

  

1x2x3x

• 1 package Alexia Sweet Potato Rolls
• 1 large onion
• ¼ cup fig preserves
• ¼ pound prosciutto - roughly 6 slices, sliced thin
• 3 cups baby arugula
• 3 tablespoons olive oil

Instructions

 

• Preheat oven to 350 degrees F. Bake sweet potato rolls from frozen for 3-4 minutes or until thawed. Use a bread knife to cut each roll into 3 slices (across top). Discard edges. This should make 24 crostini. Return to oven for 8-10 minutes or until lightly toasted.
• Heat pan to medium with 2 tablespoons olive oil. Dice onion and toss in pan. Stir until caramelized and soft. Remove from heat and set aside.
• Spread each crostini with fig preserves. Top with caramelized onions.
• Lay small, thin slice of prosciutto on top of onions.
• Return to oven for 2-3 minutes to warm ingredients (optional).
• Toss arugula with remaining tablespoon of olive oil. Top crostini with arugula and serve!

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