Recipes

SEE ALL RECIPES

Sweet Potato and Candied Pecans Bruschetta

<empty>
Servings
8
|
Prep Time
25
 minutes
|
Total Time
50
 minutes

ingredients

  • Sourdough bread from The Rustik Oven
  • 2 sweet potatoes, cubed
  • 1 tbsp. maple syrup
  • 1 tbsp. oil
  • 1 tbsp. butter
  • 1 c. pecans
  • 2 tbsp. brown sugar
  • 1 tsp. water
  • ¼ tsp. vanilla
  • ¼ tsp. salt
  • Ricotta

directions

  1. Preheat oven to 375
  2. Mix potatoes, syrup, oil
  3. Bake 25 min
  4. Mix sugar, water, vanilla, salt
  5. Melt butter in pan, add pecans, stir constantly until browns
  6. Pour sugar mixture over pecans and stir for 45 sec., let cool
  7. Spread ricotta on toast, top with potatoes, pecans