Individual Sweet Potato Crostatas: A Hug in Every Bite

There’s something undeniably comforting about the earthy sweetness of sweet potatoes, especially when the air turns crisp and the holidays loom. I remember one particular autumn, a friend had an abundance of sweet potatoes from their garden, and we were tasked with finding a way to use them all before they spoiled. We ended up making a mountain of crostatas, their rustic, freeform nature making them forgiving and fun to assemble. The aroma that filled the kitchen – a blend of caramelized sweet potato, warm spices, toasted nuts, and melting marshmallows – was pure magic. Each bite was a tender embrace, a perfect balance of sweet and savory, a testament to simple ingredients transformed into something truly special.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10 to 15 minutes
• Total Time: 40 to 45 minutes
• Servings: 8
• Yield: 8 individual crostatas
• Dietary Type: Dessert

Ingredients

For the Sweet Potato Filling:

• 2 medium sweet potatoes (approximately 1 ¼ lbs. total weight)
• ⅓ cup brown sugar, packed
• 1 egg, beaten
• ¼ cup milk
• ¼ teaspoon salt
• 2 tablespoons butter, melted
• ¾ teaspoon almond extract
• 1 teaspoon pumpkin pie spice
• ⅓ cup sweetened coconut, shredded
• ⅓ cup craisins (Dried cranberries)

For the Crostata Assembly:

• 2 pie crusts, at room temperature
• ½ cup miniature marshmallows
• 1 egg white, beaten
• 1 tablespoon water
• ⅓ cup sliced almonds

Equipment Needed

• Medium saucepan
• Large bowl
• Potato masher or fork
• Whisk
• 2 large cookie sheets
• Parchment paper
• Rolling pin
• Sharp knife or pizza cutter
• Pastry brush
• Wire rack

Instructions

1. Prepare the Sweet Potatoes: Begin by cutting the sweet potatoes into even chunks. Place these chunks in a medium saucepan and cover them with water. Bring the water to a boil and cook for 10 to 15 minutes, or until the sweet potato pieces are fork-tender. Once tender, drain the water thoroughly. Allow the sweet potatoes to cool until they are comfortable enough to handle.

2. Peel and Mash the Filling: Once cooled, carefully peel the sweet potatoes. Place the peeled sweet potato flesh into a large bowl. Add the brown sugar, beaten egg, milk, salt, melted butter, almond extract, and pumpkin pie spice to the bowl. Use a potato masher or a fork to coarsely mash the ingredients together until well combined. Next, gently stir in the shredded sweetened coconut and the craisins.

3. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two large cookie sheets with parchment paper. This will prevent sticking and make for easier cleanup.

4. Form the Crostatas: Working with one pie crust at a time, roll out the dough on a lightly floured surface. Using a sharp knife or pizza cutter, cut each rolled-out crust into four equal wedges. This will give you four wedges per crust, totaling eight wedges. Arrange four wedges on each of the prepared cookie sheets, ensuring they have a little space between them.

5. Assemble the Filling: Evenly mound the prepared sweet potato mixture onto the center of each of the eight pastry wedges. Leave a border of about ½ inch around the edges of each wedge. To create the signature crostata shape, fold the edges of each pastry wedge inward over the filling, about ½ inch, creating a rustic, freeform edge that leaves the center of each crostata exposed.

6. Prepare the Egg Wash and Toppings: In a small bowl, whisk together the beaten egg white with 1 tablespoon of water to create an egg wash. This will give the pastry a lovely golden sheen. Using a pastry brush, brush the exposed pastry edges of each crostata with this egg wash. Next, finely chop the sliced almonds. Sprinkle the chopped almonds generously over the sweet potato filling on top of each crostata. Finally, top each crostata with a generous portion of miniature marshmallows, allowing them to nestle into the filling.

7. Bake to Perfection: Place the cookie sheets with the assembled crostatas into the preheated oven. Bake for 10 to 15 minutes, or until the pastry is golden brown and puffed, and the marshmallows are melted and lightly toasted. Keep a close eye on them, as oven temperatures can vary.

8. Cool and Serve: Once baked, carefully remove the crostatas from the oven and transfer them to a wire rack. Allow them to cool to room temperature before serving. This ensures the filling sets nicely and the flavors meld.

Expert Tips & Tricks

• Sweet Potato Consistency: For the smoothest filling, you can choose to mash your sweet potatoes very thoroughly, or even give them a quick pulse in a food processor after cooking and peeling. However, a slightly rustic, chunky texture is also delightful and adds to the charm of these crostatas.
• Crust Handling: If your pie crusts are too stiff to roll out easily, let them sit at room temperature for a few extra minutes. The warmth will make them more pliable. Be gentle when folding the edges to avoid tearing.
• Marshmallow Magic: For an extra toasted marshmallow effect, you can briefly use your kitchen torch to lightly brown the tops of the marshmallows just before serving. Alternatively, a quick blast under the broiler for 30-60 seconds (watch them very closely!) can achieve a similar result.
• Nut-Free Option: If you need to avoid nuts, simply omit the sliced almonds. The crostatas will still be delicious!

Serving & Storage Suggestions

These individual sweet potato crostatas are delightful served warm or at room temperature. They make a fantastic dessert after a hearty meal, or can even be enjoyed as a sweet breakfast treat. To serve them beautifully, place each crostata on its own small dessert plate, perhaps with a dollop of whipped cream or a drizzle of caramel sauce.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 300°F (150°C) oven for about 5-10 minutes, or until warmed through. The marshmallows may melt and re-firm, which is perfectly normal. Freezing is not recommended as the pastry can become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	330 kcal
Calories from Fat
Total Fat	17.2 g	26%
Saturated Fat	6.6 g	32%
Cholesterol	35.1 mg	11%
Sodium	348.5 mg	14%
Total Carbohydrate	40.6 g	13%
Dietary Fiber	2.2 g	8%
Sugars	18.2 g	72%
Protein	4.4 g	8%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

• Spice it Up: For a deeper flavor, consider adding a pinch of nutmeg or ground cloves to the sweet potato filling along with the pumpkin pie spice.
• Different Nuts: Pecans or walnuts can be used in place of almonds for a different nutty profile.
• Dairy-Free Delight: To make these dairy-free, substitute the milk with unsweetened almond or soy milk, and use a plant-based butter substitute. Ensure your pie crusts are also dairy-free.
• Fruitful Additions: Instead of or in addition to craisins, try adding chopped dried apricots or dates to the filling for a different chewy texture and sweetness.

FAQs

Q: Can I make the sweet potato filling ahead of time?
A: Yes, you can prepare the sweet potato filling up to 2 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature slightly before assembling the crostatas.

Q: What if I don’t have almond extract?
A: You can substitute almond extract with pure vanilla extract. Use the same amount, ¾ teaspoon.

Q: My marshmallows are browning too quickly! What should I do?
A: If your pastry is perfectly golden but the marshmallows are getting too dark, you can tent the crostatas loosely with aluminum foil for the remaining baking time.

Q: Can I use pre-made mashed sweet potato?
A: While you can use canned sweet potato puree, it’s best to use fresh sweet potatoes for the optimal flavor and texture. If using canned, ensure it’s 100% pure sweet potato and not a pie filling mix. You may need to adjust the liquid content slightly.

Q: How do I ensure the pastry is cooked through?
A: The key is to bake at the correct temperature (400°F) and for the recommended time. Look for the pastry edges to be a deep golden brown and to appear cooked through.

Final Thoughts

These individual sweet potato crostatas are more than just a dessert; they’re an edible embodiment of warmth and comfort. Their freeform nature makes them approachable for bakers of all skill levels, and the combination of sweet potato, spice, and toasted marshmallows is a truly irresistible medley. Whether you’re looking for a festive holiday treat or a delightful way to use up seasonal produce, these crostatas are sure to bring smiles. Serve them with a warm mug of spiced apple cider or a scoop of vanilla bean ice cream for an extra touch of indulgence. I encourage you to give these a try and experience their cozy charm for yourself!