ah, it’s the simple things in life that bring me bliss. a sunny day, a cute puppy, BRUSCHETTA SWEET POTATO TOAST. WUT!? sweet potato toast just got an upgrade and it’s in the form of a flavor explosion. sure, you can use regular old bread because i mean, bread is amazing, but sweet potato toasts just add a fun little twist!
the recipe prep is pretty simple and requires minimal effort. you just have to bake the sweet potato slices and while they’re in the oven, whip up the bruschetta. now you can make some swaps for sure, but my go tos always include kalamata, basil, tomatoes, onion, extra virgin olive oil and balsamic vinegar.
avocado and green onions were thrown in just for fun and additional flavor, and they did indeed bring the flavor.
there isn’t a potato i don’t like, so i have also made this with baked russet slices and they were so dang good. use whatever you have on hand because anything will work.
if you want the potatoes to hold up well and be able to pick them up, i recommend cutting the sweet potato into circular slices. this way, they will be sturdier but make sure you monitor the baking time!
i ate them with a fork but i really loaded them up to the max and hashtag, no regrets.
the process is super easy! you just need 2-3 sweet potatoes cut into thin slices, about 1/4 inch thick. i was able to get 9 slices total, but make as much as you want. you can always double the recipe too!
i coated the slices with extra virgin olive oil but avocado oil will work too. then, you just bake the sweet potato slices at 425 degrees for 25 minutes. if they’re super thin though, you may not need to bake them as long.
this is a perfectly delicious, nutritious and easy vegan recipe to start the new year! if you’re going vegan this year or just doing veganuary, Bruschetta Sweet Potato Toast is one hundred percent a good idea.
9
servings25
minutes2 medium-large sweet potatoes cut into about 1/4 inch thick slices
1 tbsp extra virgin olive oil for coating the sweet potato
1 cup cherry tomatoes cut in half
1/4 cup chopped red onion
1 whole avocado cut into pieces
1/4 cup sliced green onion
1 handful sliced basil
1/2 cup pitted kalamata olives cut in half
1.5 tbsp balsamic vinegar
1.5 tbsp extra virgin olive oil
1/2 tsp garlic powder
1/4 tsp sea salt
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