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Sweet Potato Bruschetta

Article written and reviewed by Jenny Gormley, BS
Published June 18, 2021

Bruschetta on freshly baked sweet potato toasts…does life get any better?

Yields1 ServingCategory,
Prep Time10 minsCook Time25 minsTotal Time35 mins

Photos by: @livemoreraw

Recipe by: Beverly Verwey

This might be the first recipe you’ve ever seen where instead of using bread to make bruschetta, we used potatoes!


Types of Potatoes


There are a number of varieties of potatoes offered at the grocery store. This recipe will work great with every single one of them!

We chose sweet potatoes because why not?! Russet potatoes, Yukon gold potatoes, and even purple potatoes will go great with the tomato topping.


Seasoning is the Secret


There are essentially two steps to this recipe. Roasting the potato toasts and preparing the tomato topping.

It is very important that before you cook the potatoes, you season the potato slices. When testing this recipe, adding this step changed the flavor of the dish dramatically. We chose garlic powder to represent garlic toast.


What to Serve with Bruschetta


You may not have thought of this before, but lentils go greatwith bruschetta. You could add in lentils to the tomato mixture, or keep them on the side.

You could also serve this dish with a side salad or other cruciferous vegetables. Feel free to add balsamic vinegar or any other sauce you enjoy!


Ingredients
 2 cups Sweet Potato1 Medium/large potato, sliced in ½-inch slices
 1 tsp Garlic Powder
 3 cups Heirloom Cherry Tomatoeschopped
 ¼ cup Red Onionchopped finely
 ¼ cup White Onionchopped finely
 ½ cup Fresh Basilchopped finely
 2 tbsp Fresh Cilantrochopped finely
 3 Cloves Garlicminced
 1 tbsp Balsamic Vinegar
 ½ tsp Black Pepperfreshly ground

Directions
1

Preheat the oven to 400°F.

2

Scrub the sweet potato. No need to remove skin unless you wish to. Slice the potato lengthwise about ½-inch so you have bread-like slices.You should have 3 or 4 slices. Or you can slice them into ½ inch coins, whichever you prefer.

3

Rub each slice with garlic powder and place the potato slices on a lined baking sheet. Bake for 30 minutes or until the potato is cooked but still firm.

4

Meanwhile mix all the remaining bruschetta ingredients together and set aside to allow the flavors to mix.

5

Once cooked remove the potatoes from the oven and place on a plate. Top with the tomato bruschetta and enjoy.

Notes
6

Instead of sweet potato use russet potato, portobello mushroom.

Nutrition Facts

Servings 1


Amount Per Serving
Calories 498
% Daily Value *
Total Fat 2g4%
Sodium 164mg7%
Total Carbohydrate 112g38%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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By Jenny Gormley, BS
By Jenny Gormley, BS
By Jenny Gormley, BS

Ingredients

Ingredients
 2 cups Sweet Potato1 Medium/large potato, sliced in ½-inch slices
 1 tsp Garlic Powder
 3 cups Heirloom Cherry Tomatoeschopped
 ¼ cup Red Onionchopped finely
 ¼ cup White Onionchopped finely
 ½ cup Fresh Basilchopped finely
 2 tbsp Fresh Cilantrochopped finely
 3 Cloves Garlicminced
 1 tbsp Balsamic Vinegar
 ½ tsp Black Pepperfreshly ground

Directions

Directions
1

Preheat the oven to 400°F.

2

Scrub the sweet potato. No need to remove skin unless you wish to. Slice the potato lengthwise about ½-inch so you have bread-like slices.You should have 3 or 4 slices. Or you can slice them into ½ inch coins, whichever you prefer.

3

Rub each slice with garlic powder and place the potato slices on a lined baking sheet. Bake for 30 minutes or until the potato is cooked but still firm.

4

Meanwhile mix all the remaining bruschetta ingredients together and set aside to allow the flavors to mix.

5

Once cooked remove the potatoes from the oven and place on a plate. Top with the tomato bruschetta and enjoy.

Notes
6

Instead of sweet potato use russet potato, portobello mushroom.

Sweet Potato Bruschetta

About the author 

Jenny Gormley, BS

Jenny Gormley, BS is a Sports Nutrition Coach and founder of the Micronutrient Movement.

Her first job working in a kitchen started more than 12 years ago at the age of 15. Throughout the last decade, she has trained and worked in many different restaurants, all with different chefs and styles.

She is a self-taught chef who discovered a whole-food, plant-based lifestyle throughout her college education and hasn’t looked back since.

Jenny earned a Bachelor of Science in Fitness and Wellness from Northern Arizona University, with an emphasis in Health Education and Human Biology.