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Sweet Potatoes Candied Pecan Bruschetta

Sweet Potatoes Candied Pecan Bruschetta


° 1 loaf of Italian Rustic
° 2 sweet potatoes - peeled and cubed into 1/2-inch (1 1/2-cm pieces)
° 1 tablespoon maple syrup (18 grams)
° 1 tablespoon olive oil (15 milliliters)
° 1 tablespoon unsalted butter (15 grams)
° 1 cup pecan halves (100 grams)
° 2 tablespoons light brown sugar (25 grams)
° 1 teaspoon water
° 1/4 teaspoon vanilla extract
° pinch of salt
° 1 loaf bread
° olive oil
° 1 cup ricotta (225 grams)
° sprigs of fresh rosemary


① Preheat the oven to 375°F / 190°C. Line a baking sheet with foil. In a medium bowl, toss together the sweet potatoes, maple syrup and olive oil. Spread the sweet potatoes evenly on the prepared baking sheet. Bake in the oven for 25-30 minutes, until softened.

② In the meantime, line a dinner plate with parchment paper. In a small bowl, combine the brown sugar, water, vanilla extract and salt. Set aside.
In a small frying pan on medium heat, melt the butter. Add in the pecans and toast, stirring constantly, until the pecans and butter just start to brown. Pour the brown sugar mixture over the pecans, and toast, stirring constantly, for an additional 45 seconds. Remove from heat and cool on the parchment paper, separating the pecans so they don't stick to one another.

③ Slice pieces of the Rustic Italian into thirds. Drizzle a bit of olive oil on one side of each slice of bread. Broil the bread in the oven (or use a toaster oven) until the tops are just toasted, about 3 minutes. Remove from the oven and allow it to cool for a few minutes. Spread on a a thin layer of ricotta cheese. Top with the roasted sweet potatoes and candied pecans. Garnish each with a few rosemary leaves.
Serve immediately.

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