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Nutrition Facts
Serving Size 108 g
(Approx. 12 Servings)
Amount Per Serving
Calories 260 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 320 mg 13%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 8 g
Vitamin A 150% Iron 4%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rosemary Sweet Potato Butter on Crostini

Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
12  People


Recipe makes 12 Servings

12 Oz H-E-B Natural Pecan Smoked Uncured Bacon, diced small or cut into thin lardons
1/3 cup(s) shallots, approximately 1 medium shallot, minced
2 Tbsp fresh rosemary, roughly chopped
4 medium Organic Sweet Potatoes, peeled and diced into same sized chunks
1/2 cup(s) mascarpone cheese
1/4 cup(s) organic maple syrup
1 1/2 Tbsp sherry vinegar
1 baguette or any fresh bread, cut into 1/4 inch slices and toasted until crispy
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In a sauté pan, cook bacon, shallots and rosemary until bacon is crispy and fat has rendered. Strain and discard all rendered bacon fat. Set cooked bacon mixture aside.
Place sweet potatoes into a pot and cover with cold water. Bring to a boil and cook until potatoes are just fork tender. Drain and allow to cool slightly.
In a food processor, place potatoes, mascarpone cheese, cooked bacon mixture, maple syrup and vinegar. Pulse to combine and season with salt and pepper to taste.
Spread on toasted bread and serve.
Chef's Note: I like to garnish with fresh chopped chives.


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