Sweet Potato Bruschetta

Sweet Potato Bruschetta

By March 5, 2016

  • Prep Time : 10 minutes
  • Cook Time : 20 minutes
  • Yield : 30 to 40



Heat oven to 375 degrees. Scrub the Sweet Potatoes and cut off any areas that need to be trimmed. Long 2-inch diameter Sweet Potatoes work best for this recipe. In 1-inch slice sizes, slice your Sweet Potato and place on parchment paper on a cookie sheet. Place in oven and oven-roast until tender – about 20 to 25 minutes. When tender, take out of an oven and set aside. You will want to have at least 30 slices of the Sweet Potatoes. In a separate bowl, combine avocado, red onion and cherry tomatoes and lightly mix together. Don’t over stir because you will make the avocado break down. Place the Sweet Potatoes rounds on a plate and then with a teaspoon lightly spoon the tomato, avocado and red onion mixture onto each round, high into the middle but not too high that they become top heavy. When complete, add three leaves of basil and then with a spoon or a bottle drizzle the reduced balsamic vinegar over the Sweet Potato Rounds.

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