Best 3 Individual Sweet Potato Crostatas Recipes
Indulge in the delightful harmony of sweet potatoes and juicy cranberries, perfectly encased in a flaky, golden crust. These individual sweet potato crostatas are a symphony of flavors and textures, sure to tantalize your taste buds. With a medley of sweet and savory recipes, this article offers a culinary journey that will satisfy every palate. From the classic combination of sweet potatoes and maple syrup to the tangy zest of cranberries and goat cheese, each recipe promises a unique and unforgettable experience. Embark on this culinary adventure and discover the perfect sweet potato crostata that will become your new favorite comfort food.
Check out the recipes below so you can choose the best recipe for yourself!
SAVORY CROSTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
- Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
- Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
- Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.
SWEET POTATO CROSTINI
For party time, I turn this sweet potato side dish into an appetizer by serving it on slices of a French baguette. - Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Mix sugar and cinnamon. Arrange bread slices on an ungreased baking sheet. Brush with butter; sprinkle with sugar mixture. Bake until lightly browned, 5-7 minutes. Remove from oven; preheat broiler., Mix sweet potatoes, pecans, brown sugar and butter; spread over toasts. Top with marshmallows, pressing lightly. Broil 3-4 in. from heat until marshmallows are lightly toasted, 1-2 minutes.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
INDIVIDUAL SWEET POTATO CROSTATAS
What better way to celebrate the holidays than with sweet potatoes and all the festive flavors of winter. This will be welcome at any gathering and make a great bake and take dish. The recipe makes 8 which can be cut in half and served on a pretty plate at any gathering and will be a a real treat for 16.
Provided by PaulaG
Categories Potluck
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut sweet potatoes into even chunks, place in medium size saucepan, cover with water and boil for 10 to 15 minutes or until fork tender. Drain and when cool enough to handle remove the peel.
- Place in large bowl and add in brown sugar, egg, milk, salt, butter, almond extract and pumpkin pie spice. Coarsely mash and mix in shredded coconut and craisins.
- Preheat oven to 400 degrees.
- Line 2 cookie sheets with parchment paper. Roll out pastry crusts one at a time and cut into 4ths. Place 4 wedges on each cookie sheet. Evenly mound the sweet potato mixture onto the 8 wedges. Fold edges of each wedges in about 1/2 and inch, leaving the center of each exposed.
- Beat the egg white with 1 tablespoon water. Brush the pastry edges with egg white wash. Finely chop the sliced almonds and sprinkle over the top of pastries. Top each with a generous portion of miniature marshmallows.
- Bake in preheated oven for 10 to 15 minutes. Remove pastries to a wire rack and allow to cool to room temperature before serving.
Nutrition Facts : Calories 330, Fat 17.2, SaturatedFat 6.6, Cholesterol 35.1, Sodium 348.5, Carbohydrate 40.6, Fiber 2.2, Sugar 18.2, Protein 4.4
Tips:
- Choose firm, medium-sized sweet potatoes for even cooking.
- Use a fork to poke holes in the sweet potatoes before microwaving. This will help them cook evenly.
- Microwave the sweet potatoes until they are tender but still hold their shape. Overcooking will make them mushy.
- Use a pastry brush to brush the edges of the phyllo dough with melted butter before folding. This will help to seal the edges and prevent them from drying out.
- Bake the crostatas until the phyllo dough is golden brown and the filling is bubbly.
- Let the crostatas cool for a few minutes before serving. This will help the filling to set.
Conclusion:
These individual sweet potato crostatas are a delicious and easy-to-make dessert that is perfect for any occasion. The sweet potato filling is creamy and flavorful, and the phyllo dough crust is flaky and golden brown. Whether you are serving them for breakfast, lunch, or dinner, these crostatas are sure to be a hit.
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