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!