These are seriously delicious! Fresh basil and vine ripened tomatoes are some of my favourite ingredients; they are so fresh and full of life. This sweet potato bruschetta is an explosion of wonderful flavours in just one bite.
Sweet potato is roasted and then topped with fresh tomato, red onion and basil. It’s incredibly simple and perfect to serve as an appetiser to guests. They are made healthier by using sweet potato instead of bread and I love the extra element of flavour this adds.
Sweet Potato Bruschetta
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon coconut oil
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 5 vine ripened tomatoes, chopped
- 1 small red onion, diced
- 1 tablespoon fresh basil
- 1 tablespoon balsamic vinegar
- Salt + pepper, to taste
Directions
- Preheat oven to 180 degrees Celsius
- Wash sweet potato and cut into disks about 2-3 centimeters thick
- Coat with coconut oil, cayenne pepper and paprika
- Add sweet potato to the oven and cook for around 20 minutes. Flip them over after 10 minutes
- Dice the red onion and tomato and add to a bowl. Season with balsamic vinegar, salt + pepper
- Add a small amount of the salsa mixture to the top of the sweet potato
- Add a couple of sprigs of fresh basil
- Finish it off with a small drop of balsamic vinegar
