Did you think crostini could only be made from bread?
This will help ensure they all cook in the same amount of time.
For a rustic look, you might even leave some of the skin on when slicing the potatoes.
Credit: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
The honey mixture can be made a day ahead and stored at room temperature.
Transfer to a squeeze bottle for an easier (and mess-free), more even drizzle.
This method makes a fun switch-up from your usualweeknight sweet potato dishes.
kosher salt, divided
14cuphoney
18teaspooncayenne pepper
18teaspoonpaprika
14cupunsalted butter, melted
1(4-oz.)
Bring to a boil over high.
Reduce heat to medium-low, and cook until potatoes just begin to soften, about 5 minutes.
Drain potatoes very well; pat dry.
While potatoes cook, whisk together honey, cayenne, and paprika in a small microwavable bowl.
Microwave on HIGH for 30 seconds; set aside.
Preheat oven to broil with rack 6 inches from heat.
Place potatoes in 1 layer on a lightly greased (with cooking spray) aluminum foil-lined baking sheet.
Brush with melted butter, and sprinkle with remaining 12 teaspoon salt.
Broil until golden, about 8 minutes.
Using an offset spatula, spread cheese over rounds (12 heaping teaspoon per round).
Transfer to a serving plate.
Sprinkle with pecans; drizzle with honey mixture.
