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Holiday Naan Crostini | @foodiephysician

Whipped Sweet Potato and Ricotta Naan Crostini

The Foodie Physician
Crispy pieces of naan are topped with a cloud-like sweet potato spread that's perfect for holiday entertaining.
5 from 9 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 8 (16 crostini)


  • 1 pound sweet potatoes (about 2 small or 1 large potato), washed
  • ½ cup part skim ricotta cheese
  • ¼ cup milk
  • 2 tablespoons maple syrup plus extra for drizzling
  • ¼ teaspoon cinnamon
  • ¼ cup toasted pecans, chopped
  • 1 package Stonefire Original Mini Naan
  • Cooking spray


  • Pierce the sweet potatoes all over with a knife. Place them on a plate and microwave until cooked, 7-8 minutes, turning over halfway through.
  • Put the ricotta in a food processor and blend until creamy. Scoop the sweet potato from their skins and add it to the food processor along with the maple syrup and cinnamon. Blend until smooth.
  • Turn the broiler on. Place the naan on a baking sheet and spray them lightly on both sides with cooking spray. Heat them under the broiler about 1-2 minutes on each side until lightly toasted.
  • To assemble the crostini, cut each naan into 4 pieces. Spread some of the sweet potato mixture on each piece and top with chopped pecans. Drizzle with a little maple syrup and serve.
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