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Brown Butter Sweet Potato Toasts

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  • Author: Ashley Rose Conway
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 30 toasts 1x
  • Category: appetizers


I am always looking for ways to pair intentional food bites or dishes to my drinks and vice versa. This combination of a citrusy Brandy Crusta and caramelized sweet potato toasts is a good one for serving up at the winter time and holidays using flavors from in-season ingredients with a classic brandy cocktail.


  • 4 sweet potatoes, washed and peeled
  •  2 tbsp oil
  • 1/8 tsp nutmeg
  • 4 tbsp butter, browned
  • 1 bunch sage, fried
  • pomegranate seeds
  • 46 oz goat cheese
  • 1 baguettes, sliced
  • salt, pepper


  1. Pre-heat oven to 400 degrees.
  2. Wash and peel sweet potatoes. chop into 1/2 inch cubes.
  3. Coat sweet potatoes in 1-2 tbsp oil. Add nutmeg. Salt and pepper to taste.
  4. Add foil or parchment paper to a baking sheet.
  5. Add sweet potatoes to the pan.
  6. Roast sweet potatoes for about 20 minutes.
  7. While potatoes roast, toast sliced baguette in pan with oil.
  8. Add butter to a pan on medium low and melt. Stir butter occasionally until brown bits begin to form in the bottom of the pan. Be careful not to burn.
  9. In a pan with oil, add sage leaves add fry 2-3 minutes.
  10. Add sweet potatoes to each toast. Top with pomegranate seeds, crumbled goat cheese & fried sage.
  11. Drizzle with browned butter and sprinkle with more salt & pepper, I like Aleppo pepper flakes for some heat