Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie: A Cookbook

Sweet Potato–Apple Butter Crostini with Speck

A good bottle of sherry costs less than a good bottle of wine, so that should be reason enough to pair these little toasts with glasses of dry amontillado. The bit of work required at the front end means that, when it’s time to serve, these toasts come together in a snap. Use any leftover sweet potato–apple butter to sauce pork chops, finish pasta, or serve on a cheese board.

Recipe - Makes 32 crostini

1. Make the sweet potato–apple butter: In a large, heavy pot or Dutch oven, combine the sweet potatoes, cider, brown sugar, and salt.

2. Set the pot over medium heat and bring to a simmer. Moderate the heat as needed to maintain a vigorous simmer and cook, stirring occasionally to make sure the sweet potatoes do not scorch, until they are very soft, about 30 minutes.

3. Meanwhile, preheat the oven to 300°F.

4. Mash the mixture with a potato masher for a coarser butter or puree it with an immersion blender for smoother results. Scrape down the sides of the pot with a rubber spatula. Slide the pot into the oven and bake, stirring every 30 minutes, until the mixture is very thick and glossy, 1½ to 2 hours. Let cool, then transfer to an airtight container. (There will be about 4 cups.) The sweet potato–apple butter will keep, covered and refrigerated, for 1 month.

5. When ready to serve, toast the baguette slices. Smear each with sweet potato–apple butter. Top with some speck and freshly ground black pepper.

Sweet Potato–Apple Butter