The Bruschetta is a kind of starter that originated in Italy. Appetizers like these are called ‘antipasto’, and are small bites before the actual meal. It is normally made with small slices of bread, with a bit of olive oil and salt in them, but a variety of different toppings sprung up, making it an even more versatile appetizer. I found the shape of most bruschetta to be similar to that of sweet potatoes when sliced vertically and discovered that these tubers are great vessels for a variety of toppings as well.
Sweet potatoes bruschetta is delicious of potatoes the way it made for this recipe. They grow in a multitude of colors: orange, light red, yellow, purple, and white. In Asia, we make sweets out of them such as Sweet Potato in Coconut Soup, or Sweet Potato Balls. It’s also commonly used in savory casseroles in some western countries, or as a savory side dish.
Sweet potatoes are quite starchy, but these tubers actually have a lot of surprising health benefits. By the way, you will not put on weight because of it rather you may not eat too much as you will be satiated as the carbs burn slowly in the system. One commonly known fact is that it is low glycemic, making it quite the healthy replacement for regular potatoes. It’s also fibrous, making it good for the gut, and it is also rich in antioxidants, vitamins, and minerals. Orange sweet potatoes also are being studied for some of their anti-cancer properties. It is rich in vitamin A, which is good for the vision and building a stronger immune system.
The next time you find some sweet potato, make this Bruschetta. There are pretty colors to choose from and it’s very easy to prepare. All you have to do is to wash it, slice it, place it on a tray, and pop it in the oven for 10 – 15 mins and it’s done. Now you can top it with tomatoes, pesto, some salad ingredients, or any favorite bruschetta toppings, and you have a charming and pleasant little appsnack for adults and kids.
Sweet potato Bruschetta
- 2 large sweet potatoes, sliced vertically into
- 2 cups of rocket leaves for garnish and salad
- 1 cucumber, sliced thinly
- 4-5 cherry tomatoes, halved
- A few pitted black olives (1-2 per slice of sweet potato)
- A dash of smoked paprika (per slices of sweet potato)
- A drizzle of olive oil
- salt to taste
- 1/4 cup Olive oil
- 300 grams firm tofu
- 1 tsp black salt
- 2 tbsp Nutritional yeast
- 1 tbsp smoked paprika powder
Preheat the oven to 400°F/204°C
Place the sweet potato slices on a tray, making sure that they don't overlap. Season with salt and drizzle a bit of olive oil on top.
Place the tray into the oven and let it cook for 30 minutes. Alternatively, you can pan grill the sweet potatoes on a skillet with olive oil for 15 minutes, turning constantly, until golden brown.
While the sweet potatoes are cooking, blend all the ingredients for the paté until it becomes a smooth paste.
Once the sweet potatoes are cooked, spread a generous layer of paté on the sweet potato.
Garnish with cucumber, rocket salad, cherry tomatoes, and black olives, and sprinkle a dash of smoked paprika.
There are a variety of colors of sweet potatoes you can choose from.