This Sweet Potato and Candied Pecans Bruschetta recipe is packed with flavor, color and texture. You can make the sweet potatoes and candied pecans ahead of time, and simply toast the bread and assemble the bruschetta before serving.
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.
Prepare the candied pecans
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.
To serve
Preheat the broiler in the oven. Slice the loaf of bread into appetizer size pieces, or if you prefer, keep the slices larger. 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 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.
Notes
You can make these into appetizer portions (finger foods), or serve them as larger slices of toast (fork and knife). You can also make the sweet potatoes and candied pecans ahead of time. Assemble the bruschetta just before serving. Candied pecans adapted from Two Healthy Kitchens.