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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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For party time, I turn this sweet potato side dish into an appetizer by serving it on slices of a French baguette. Ingredients:
24 slices french bread baguette (1/4 inch thick) |
1/4 cup butter, melted |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
topping: |
2 cups mashed sweet potatoes |
1/4 cup chopped pecans |
3 tablespoons packed brown sugar |
2 tablespoons butter, melted |
1-1/4 cups miniature marshmallows, halved |
minced fresh rosemary, optional |
Directions:
1. Place bread in a single layer on ungreased baking sheets; brush with butter. In a small bowl, mix sugar and cinnamon; sprinkle over tops. Bake at 400° for 2-3 minutes or until lightly browned.
2. Meanwhile, in another bowl, mix the sweet potatoes, pecans, brown sugar and butter. Spoon onto toasts; top with marshmallows, pressing lightly to adhere. Broil 3-4 in. from the heat for 1-2 minutes or until marshmallows are lightly browned. Sprinkle with rosemary if desired. Yield: 2 dozen.
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