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Sweetpotato Crostini with Red Wine California Figs


Sweetpotato Crostini with Red Wine California Figs

Start your holiday party with this easy appetizer, pairing sweet-savory California sweetpotatoes and wine-plumped California figs. The combination is irresistible!

Sweetpotato Crostini with Red Wine California Figs - any usage must include -photo by Annelies Zijderveld- - for web use.JPG

Sweetpotato Crostini with Red Wine California Figs

Makes 30 crostini

1 large baguette, sliced into thirty 1/4-inch rounds

For the sweetpotato spread

1 pound orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon minced fresh rosemary leaves
1/2 teaspoon orange zest
1/2 teaspoon salt
1/8 teaspoon pepper

For the red wine California figs

1/2 cup dry red wine
1/4 cup fresh orange juice (from 1 orange)
1 tablespoon light brown sugar
1 cup sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs (4 ounces)


  1. Preheat the oven to 350°F.

  2. Toast the baguette slices until stiff, about 12 minutes. Set aside to cool.

  3. Meanwhile, make the sweetpotato spread: In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes.

  4. In a medium microwaveable bowl, combine the honey, olive oil, and rosemary and microwave until warm, about 25 seconds. Add the sweetpotatoes and mash the mixture to a paste. Add the salt and pepper and set aside to cool.

  5. Meanwhile, make the red wine figs: In a small saucepan over high heat, combine the wine, orange juice, and brown sugar and heat until just boiling. Add the figs, cover, and set aside for 5 minutes.

  6. To assemble the crostini: Drain the figs. Spread the crostini with the sweetpotato mixture, top with one or two sliced figs, and serve.

Recipe and photo by Annelies Zijderveld

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