Food Network Magazine - (11)November 2019

fun

cooking

SWEET POTATO–MARSHMALLOW CROSTINI

Put 3 marshmallows in a microwave-safe bowl and microwave until melted,

about 30 seconds. Mix with ½ cup ricotta and season with salt. Chill 1 hour.

Meanwhile, toss 2 sweet potatoes (peeled and cut into ½-inch cubes) with

1 tablespoon olive oil, 2 teaspoons chopped rosemary and 1 teaspoon salt

on a baking sheet. Bake at 425 ̊ until tender, about 30 minutes. Thinly slice

1 baguette and toast in the oven. Top with the ricotta mixture, strips of

prosciutto or speck and the sweet potatoes. Season with pepper.

We turned the popular Thanksgiving duo—sweet potatoes

and marshmallows—into three new appetizers.

h,Sweet!

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58 FOOD NETWORK MAGAZINE ●NOVEMBER 2019