Maple Glazed Sweet Potato Toasts with Mascarpone and Bacon Walnut Crumble

Cook bacon in a skillet until crisp. Remove and drain on paper towels. Add the sage leaves to the bacon drippings (there should be about 1 tablespoon of drippings in the skillet; if there’s more than that, pour it out and save it for future use). Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt. Chop sage leaves, bacon and walnuts separately and toss in a bowl to combine.  Set aside.

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.

Preheat an air fryer to 400°F. Scrub and dry the sweet potato and discard the ends. Using a knife (or a mandolin) slice the sweet potato into 1/4″ thick pieces. 

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.

Brush with any remaining glaze and top each sweet potato with a tablespoon of mascarpone and bacon sage walnut mixture. Serve immediately.

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