Roasted Sweet Potato and Pancetta Crostini

By: Hannah Lee Leidy

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Serves 4 to 6


  • 4 to 5 Sweet Potatoes
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 tablespoons kosher salt, plus more for seasoning
  • A very good crunchy baguette
  • Sliced pancetta (Patton finds his at a local specialty market)
  1. Preheat your oven to 375 degrees. Rub the sweet potatoes with the the olive oil and salt. Neatly arrange potatoes in a baking dish and place in the oven. Cook for about 45 minutes, or until tender. Once sweet potatoes are ready, pull from oven and let cool until safe to handle.
  2. Transfer sweet potatoes to a bowl, using the back of a spoon to scrape the potato out of its skin. Discard the skins and mix the potato with a pinch more salt and a drizzle of olive oil. Set aside.
  3. Slice baguette into 1-inch-thick slices; lightly toast in the oven until golden brown along the edges. Spread a dollop of roasted sweet potatoes on the toast, lay a slice of pancetta over the top, and lightly warm in the oven until ready to serve.
  • From Jeff Patton of Mary Eddy's OKC at 21c Museum Hotel in Oklahoma City, Oklahoma

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