Preheat the oven to 400°F.

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.

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.

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

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

Instead of sweet potato use russet potato, portobello mushroom.