Sweet Potato Bruschetta

The sweet potato Bruschetta is a kind of starter that originated in Italy. Appetizers like these, known as ‘antipasto’, are small bites served before the main meal. Traditionally, bruschetta is made with small slices of bread drizzled with olive oil and sprinkled with salt, but many creative toppings have emerged, making it a versatile appetizer. I noticed that when sweet potatoes are sliced vertically, their shape resembles traditional bruschetta slices, and they serve as excellent vehicles for various toppings.

Sweet potato bruschetta is delicious in its own right. Sweet potatoes come in an array of colors—orange, light red, yellow, purple, and white. In Asia, they are used in sweet dishes like Sweet Potato in Coconut Soup or Sweet Potato Balls, while in some Western countries they appear in savory casseroles or as a side dish.

Despite their starchy nature, sweet potatoes offer numerous health benefits. They are low glycemic, fibrous for a healthy gut, and rich in antioxidants, vitamins, and minerals. For example, orange sweet potatoes are known for their high vitamin A content, which is beneficial for vision and immune support.

The next time you have sweet potatoes, try this bruschetta recipe. Simply wash, slice, arrange on a tray, and bake in the oven for 10–15 minutes. Top with tomatoes, pesto, salad ingredients, or your favorite bruschetta toppings for a charming snack suitable for both adults and kids.

Print Recipe

Sweet Potato Bruschetta

Baked – Natural

Serves: 8

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

• 1.3 large sweet potatoes, sliced vertically
• 1.3 cups of rocket leaves for garnish and salad
• 0.7 cucumber, sliced thinly
• 3 cherry tomatoes, halved
• A few pitted black olives (1-2 per slice of sweet potato)
• A dash of smoked paprika (per slice of sweet potato)
• A drizzle of olive oil
• salt to taste
• Paté:
• 0.2 cup olive oil
• 200 grams firm tofu
• 0.7 teaspoon black salt
• 1.3 tablespoon nutritional yeast
• 0.7 tablespoon smoked paprika powder

Instructions

1

Preheat the oven to 400°F/204°C.

2

Place the sweet potato slices on a tray without overlapping; season with salt and drizzle with olive oil.

3

Bake in the oven for 30 minutes. Alternatively, pan-grill the sweet potato slices in a skillet with olive oil for 15 minutes, turning constantly until golden brown.

4

While the sweet potatoes cook, blend all the ingredients for the paté until smooth.

5

Once cooked, spread a generous layer of the paté over the sweet potato slices.

6

Garnish with cucumber, rocket leaves, cherry tomatoes, and black olives, then sprinkle a dash of smoked paprika.

Nutrition

• 117.3 Calories
• 16.5g Carbohydrates
• 0.0mg Cholesterol
• 7.9g Fat
• 1.7g Fiber
• 3.0g Protein
• 150.0mg Sodium
• 0.0g Trans fat

Notes

A variety of sweet potato colors can be used to enhance the visual appeal of this dish.