Dessert

Sweet Potato and Marshmallow Crostini Recipe

ByMaya Quinn November 29, 2025November 29, 2025

Introduction

Sweet Potato and Marshmallow Crostini is a delightful appetizer that brings together the comforting flavors of classic sweet potato casserole in a fun, bite-sized form. Perfect for holiday gatherings or cozy get-togethers, these crostini offer a sweet and savory treat that’s easy to prepare.

The image shows several small round toasted bread slices as the base layer, with a rough and crunchy texture, each topped with a thick spread of bright orange mashed sweet potato. On top of this is a layer of white creamy cheese, slightly melting into the orange spread. The final layer consists of chopped walnuts scattered unevenly, adding a rough, crunchy texture and dark brown color contrast. The toast pieces are arranged closely on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 baguette, sliced
2 medium sweet potatoes, peeled and mashed
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1 cup mini marshmallows
Salt to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C) and arrange the sliced baguette pieces on a baking sheet.
Step 2: Toast the baguette slices in the oven for about 5 minutes, or until they become slightly crisp.
Step 3: In a bowl, combine the mashed sweet potatoes with maple syrup, cinnamon, and salt. Mix well to blend the flavors evenly.
Step 4: Spread a generous layer of the sweet potato mixture on each toasted baguette slice.
Step 5: Top each crostini with mini marshmallows.
Step 6: Return the baking sheet to the oven and bake for an additional 5 minutes, or until the marshmallows are golden and slightly melted.
Step 7: Remove from the oven and serve warm for the best flavor and texture.

Tips & Variations

For added crunch, sprinkle chopped pecans or walnuts on top before baking.
Use flavored maple syrup like cinnamon or vanilla for an extra layer of taste.
Try adding a pinch of nutmeg or ground ginger to the sweet potato mixture for a spicier note.
Substitute mini marshmallows with a small piece of brie or goat cheese for a savory twist.

Storage

Store any leftover crostini in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to regain crispness and warmth. Avoid microwaving, as it may make the bread soggy.

How to Serve

The image shows several small toasted bread slices on a white marbled surface, each topped with a thick layer of orange sweet potato mash. On top of the sweet potato layer, there is a creamy white spread, and the final layer consists of chopped nuts, mainly walnuts, scattered generously over the top. The bread's crust is slightly browned and crispy, contrasting with the soft and colorful toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potato mixture ahead of time?

Yes, you can make the mashed sweet potato mixture a day in advance and keep it refrigerated. Bring it to room temperature before spreading on the crostini for best results.

What can I use if I don’t have mini marshmallows?

Regular-sized marshmallows can be chopped into smaller pieces, or you can experiment with toppings like crumbled cheese or a drizzle of honey for a different flavor profile.

Sweet Potato and Marshmallow Crostini Recipe

★★★★★

4.6 from 106 reviews

Sweet Potato and Marshmallow Crostini is a delightful appetizer that marries the cozy flavors of sweet potato casserole with a playful twist. Toasted baguette slices are topped with a spiced sweet potato mash, drizzled with maple syrup, and crowned with gooey mini marshmallows baked until golden brown for a perfect bite-sized treat.

Author: Maya
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 appetizer crostini 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Bread

1 baguette, sliced

Sweet Potato Mixture

2 medium sweet potatoes, peeled and mashed
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Salt to taste

Topping

1 cup mini marshmallows

Instructions

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for toasting the bread and baking the crostini.
Toast the Baguette Slices: Arrange the sliced baguette on a baking sheet and toast them in the oven for 5 minutes until they become lightly crisp, providing a sturdy base for the toppings.
Prepare the Sweet Potato Mixture: In a bowl, combine the peeled and mashed sweet potatoes with maple syrup, cinnamon, and salt. Mix thoroughly to blend the flavors and create a smooth, slightly sweet spread.
Assemble the Crostini: Spread a generous layer of the sweet potato mixture over each toasted baguette slice. Then, evenly top each slice with mini marshmallows, making sure to cover them well for even browning.
Bake the Crostini: Return the topped baguette slices to the oven and bake for an additional 5 minutes or until the marshmallows turn golden and slightly toasted, creating a gooey and sweet finish.

Notes

You can substitute mini marshmallows with regular-sized marshmallows cut into smaller pieces if needed.
For a vegan version, use a dairy-free marshmallow alternative.
Adjust cinnamon and maple syrup to taste depending on how sweet or spiced you prefer the topping.
Serve warm immediately after baking for the best texture and flavor.
Optionally, garnish with chopped pecans or a sprinkle of nutmeg for added texture and flavor complexity.

Keywords: sweet potato crostini, marshmallow appetizer, sweet potato casserole bites, holiday appetizer, baked crostini

Maya Quinn

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