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Sweet Potato Bruschetta

Poonam Bachhav
5 minutes
Prep Time
20 minutes
Cook Time
4 People
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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.

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


  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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