Maple Glazed Sweet Potato Toasts with Mascarpone and Bacon Walnut Crumble

Step 1

Cook bacon in a skillet until crisp. Remove and drain on paper towels. Add sage leaves to skillet and cook in bacon grease over medium heat for 5 to 10 seconds or until crisp; drain on paper towels. Crumble bacon and sage into a small bowl and stir in walnuts.

Step 2

To prepare glaze, bring maple syrup, butter and brown sugar to a low boil in a small saucepan or skillet. Cook for 5 minutes, stirring constantly.

Step 3

Preheat an air fryer to 400°F. Scrub and dry the sweet potato and discard the ends. Cut into 24 (1/8-inch thick) pieces.

Step 4

Brush olive oil on both sides of sweet potato slices and sprinkle lightly with salt. Working in batches, place in a single layer on a perforated air fryer tray and cook for 5 minutes. Flip and brush the top side with glaze; cook for 2 to 3 minutes more or until potatoes are cooked through. Place on a lined baking sheet in a warm oven and repeat with remaining sweet potatoes, oil and glaze.

Step 5

Brush with any remaining glaze and sprinkle with walnut mixture. Serve immediately.

Step 6

*Total time depends on the size of your air fryer.