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Sweet Potato Bruschetta

Feb-28-2019
Poonam Bachhav
5 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Kids Recipes
  • Fusion
  • Roasting
  • Blending
  • Boiling
  • Appetizers
  • Vegan

Ingredients Serving: 4

  1. 2 medium sized sweet potatoes
  2. 1/4 cup sweet corn kernels
  3. 1 red onion finely chopped
  4. 1 large ripe tomato, deseeded, pulp discarded and finely chopped
  5. Small bunch of fresh cilantro, finely chopped
  6. Juice of 1 lemon
  7. 1 tablespoon Olive oil for brushing the sweet potato discs
  8. Black pepper to taste
  9. salt to taste

Instructions

  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.

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