Sweet Potato Bruschetta | How to make Sweet Potato Bruschetta

By Poonam Bachhav  |  28th Feb 2019  |  
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  • Photo of Sweet Potato Bruschetta by Poonam Bachhav at BetterButter
Sweet Potato Bruschettaby Poonam Bachhav
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About Sweet Potato Bruschetta Recipe

Sweet Potato Bruschetta is a healthy and delicious starter dish which uses sweet potato toasts as a base and juicy, refreshing sweet corn-onion-tomato salsa as the topping for the bruschetta. This gluten-free, vegan appetiser is flavorful, super addictive, and breeze to make. Involve kids to choose and make their own toppings for added fun. Serve these sweet and savoury munchies at a party or on a kids play-date or make them just to satisfy those food cravings.

Sweet Potato Bruschetta

Ingredients to make Sweet Potato Bruschetta

  • 2 medium sized sweet potatoes
  • 1/4 cup sweet corn kernels
  • 1 red onion finely chopped
  • 1 large ripe tomato, deseeded, pulp discarded and finely chopped
  • Small bunch of fresh cilantro, finely chopped
  • Juice of 1 lemon
  • 1 tablespoon Olive oil for brushing the sweet potato discs
  • Black pepper to taste
  • salt to taste

How to make Sweet Potato Bruschetta

  1. Wash the Sweet potato thoroughly and pat dry. Scrub the skin a bit if you feel there is mud or dirt, no need to peel it. Now slice the sweet potato into 1/2 inch-thick slices.
  2. Coat the slices with oil using a silicon brush and sprinkle salt and freshly crushed black pepper on both the sides.
  3. Roast them on a heated skillet over low flame until they are cooked from both sides. You will see small brown spots over the surface and can cut the disc with a spoon or fork once the slices are roasted well.
  4. Boil the sweet corn kernels in water for 4-5 minutes. Drain and let it cool down. Now transfer it to a mixing bowl with chopped onion, tomato, and cilantro. Season with lemon juice, salt and black pepper. Give it a good toss .Salsa is ready
  5. Arrange the roasted sweet potato discs on to a serving plate. Top it with the prepared salsa and serve immediately.

My Tip:

To bake the slices in an oven, arrange the seasoned sweet potato discs on a greased or lined baking tray and bake in a pre-heated oven for 15-20 minutes at 180 degrees Celsius. Flip the sides and bake for another 10 minutes until the edges are brown and you can pierce the slices with fork. You may use grated cheese and basil combo or a guacamole or scrambled egg or sauteed mushrooms to top the bruschetta. The combinations are endless.

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