Caramelized Onion & Bacon Compote on Sweet Potato Crostini
on Mar 13, 2025, Updated Mar 29, 2025
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Perfect appetizer! Sweet potato base, savory topping. Easy recipe for any gathering.
Table of Contents
What Makes This Recipe Great
Looking for the perfect appetizer to wow your guests? Or perhaps a delightful snack to elevate your weeknight? Look no further! This recipe for Caramelized Onion & Bacon Compote on Sweet Potato Crostini is a guaranteed crowd-pleaser. The combination of sweet, savory, and smoky flavors creates a symphony of taste that will leave everyone wanting more. Why this recipe is a winner the deep, sweet notes of caramelized onions, the salty, smoky richness of bacon, and the subtle sweetness of dates, all balanced by the earthy rosemary, create an unforgettable flavor profile.
Ingredient List
- Bacon– peppered bacon will also work for this recipe
- Onion– be sure to slice them thinly or use a mandolin to get them ultra thin
- Rosemary –
- Dates– be sure to peal them open and remove the pit
- Salt & Pepper
- Sweet Potato
- Olive Oil– any oil will work for this recipe
Step By Step
Compote
- Cook bacon in a skillet over medium high heat until cooked through and slightly crispy. Remove from pan, chop, and set aside. Pour out all but about 2 tablespoons of bacon grease from the pan.
- Reduce heat to medium, add onions to the pan and let cook until caramelized (about 30 minutes), stirring occasionally. They will be done when they are super soft and brown!
- About halfway through cooking the onions, add rosemary and chopped dates. Once the onions are caramelized, add in chopped bacon and season with salt and pepper.
Sweet Potato Crostini
- Preheat oven to 425 degrees. Thinly slice sweet potatoes into rounds, toss with olive oil, salt and pepper, and spread out in one even layer on a baking sheet. Make sure not to over crowd the pan so they can brown properly. Cook for 20-25 minutes, flipping over half way through, until lightly browned and toasted.
- Top crostini with compote! Enjoy warm or at room temperature.
Pro Tip
- Cheese it up: Add a dollop of goat cheese or brie on top of the compote for an extra layer of flavor.
Frequently Asked Question
Can I use a base other than sweet potatoes?
- If you prefer to use something other then sweet potatoes the best bet will to be crackers, slices of sourdough, or even a fried potato such as a tot!
Appetizer or Dinner Options
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Caramelized Onion & Bacon Compote on Sweet Potato Crostini
Ingredients
- 5 slices of thick sliced bacon
- 3 sweet onions, cut in half and thinly sliced
- 1 tablespoon chopped fresh Rosemary
- 3 dates, pitted & chopped
- salt and pepper
Sweet Potato Crostini:
- 2 sweet potatoes
- 1 tablespoon olive oil
- salt and pepper
Instructions
Compote:
- Cook bacon in a skillet over medium high heat until cooked through and slightly crispy. Remove from pan, chop, and set aside. Pour out all but about 2 tablespoons of bacon grease from the pan.
- Reduce heat to medium, add onions to the pan and let cook until caramelized (about 30 minutes), stirring occasionally. They will be done when they are super soft and brown!
- About halfway through cooking the onions, add rosemary and chopped dates. Once the onions are caramelized, add in chopped bacon and season with salt and pepper.
Sweet Potato Crostini:
- Preheat oven to 425 degrees. Thinly slice sweet potatoes into rounds, toss with olive oil, salt and pepper, and spread out in one even layer on a baking sheet. Make sure not to over crowd the pan so they can brown properly. Cook for 20-25 minutes, flipping over half way through, until lightly browned and toasted.
- Top crostini with compote! Enjoy warm or at room temperature.
I don’t know what I did wrong with these sweet potatoes, but they came out very soft and not chewy-tender. How could I have screwed this up? I wish there were more tips in the recipe to give me hints as to what not to do and what to look for. There were a handful of them from the back of the pan that were a little crispier, but the rest? Mushy! I love sweet potatoes, though, and they still do taste fabulous with the onions, so I might try this again and see if I can’t tweak the potatoes to come out chewier.
Sorry about that! Could be the width of them? The thinner the better on these if you want them to be harder!
Turned out amazing!
Great!!