Sweet Potato Bruschetta (plant-based)
Fall-themed bruschetta is the coolest trend in town right now. It’s sweet and savory and filled with autumn’s best ingredients. This Sweet Potato Bruschetta is easy to make and a big crowd-pleaser. You’ll absolutely love this creative twist on the traditional tomato-based bruschetta.
I have replaced summer’s best vegetable, tomatoes, with sweet potatoes as the base for this yummy appetizer. Once you get your hands on these little bite-sized, mouth-watering toasts, you won’t be able to stop. They are that good.
This Appetizer is So Good
I am confident you’ll get compliments from all of the party-goers. This appetizer is one-of-a-kind. Here are just a few reasons why I adore this Sweet Potato Bruschetta.
It’s easy to make. The hardest part is boiling the sweet potatoes, which is pretty darn easy. With only a few ingredients, you’ll have this ready to eat in no time.
It’s all about the fall flavors. There’s something about sweet potato that gives me all of the fall vibes. The cinnamon and maple syrup also help bring out some of those wonderful flavors.
It’s healthy. It may have a good amount of carbohydrates, but heck, who’s counting, right? It’s got beta-carotene and vitamin-rich sweet potato, nutrient-dense onions, and protein-packed pecans. Yum!
It’s delightful to eat. Never have a received so many compliments on an appetizer before. It’s honestly mouth-watering. Watch, you’ll see!
It’s filling. One of the best parts about this appetizer is that only two pieces will fill me up. They are hearty, for sure! I have also seen people add crumbled cheese on top which would make it even more filling.
It’s unique. I am not sure that I have come across anything like this dish before. With my love for traditional bruschetta, I had to create a fall version without tomatoes.
What is Traditional Bruschetta?
Bruschetta made its debut in Italy during the 15th century. It was thought to have been created after trying to find a useful solution for stale bread. It was cheap food for the peasants. And, it started out with just two ingredients, olive oil, and bread. Boy, am I glad it has turned into what it is today. Just olive oil and bread sound quite boring, in my opinion.
Italy’s number one appetizer is traditionally made with tomatoes, garlic, olive oil, basil, salt, and pepper and then placed onto toasted baguette slices and a drizzle of balsamic over top.
If you like simple bruschetta, you’ve got to try my traditional tomato-based bruschetta. My family has been making it for over 20 years. Find the recipe here.
The Ingredients
Sweet potatoes-You will want to find two, large potatoes for this recipe. Otherwise, three small should work out just fine.
Coconut oil-Look for cold pressed and unrefined. And, don’t worry if you are not a big coconut fan. There is no coconut flavor within these bruschetta pieces.
Garlic-Definitely use the fresh kind and not garlic powder. It really does make a huge difference.
Baguette-I like to get the largest but thin French baguette that I can find. The bigger the better, right?
Extra virgin olive oil-Grab some extra virgin olive oil to toast the baguette pieces.
Maple syrup-We are talking about pure maple syrup, not pancake syrup. I love the flavor that this syrup brings to this appetizer.
Spices-Cumin, cayenne pepper, smoked paprika, cinnamon, and salt really work together to bring out some amazing flavors in the mashed sweet potatoes. This is what gives the potatoes a savory vibe.
Onion-I like to use a large yellow onion for this recipe. Red would work fine, too.
Balsamic vinegar-This ingredient is what helps the onion carmelize. Don’t skip this step. Caramelized onions are the best.
Arugula-This spicy leaf is the perfect addition to this savory yet sweet appetizer. Plus, doesn’t make this appetizer look healthy? LOL
Pecans-Use raw, unsalted pecans for this bruschetta recipe. If you want to take it up a notch, add candied pecans. Wowza, I bet that would be good!
How to Make the Bruschetta
Step one-Start by cooking the sweet potatoes. Peel them and slice them into 2-inch cubes. Add them to a pot of water with a pinch of salt. Bring the water to a boil and allow it to cook for 10-15 minutes, or until the cubes are easily pierced with a fork. Drain the potatoes and add them back to the pot.
Step two-While the potatoes are cooking, toast the baguette slices. Start by adding the sliced bread to a cookie sheet. Top with avocado oil, garlic salt, and Italian seasonings. (I like to use avocado oil cooking spray). Toast the tops until they become slightly golden brown. Set them onto a serving plate.
Step three-Now, let’s add everything to the hot, cooked potatoes. Add the following: coconut oil, garlic, salt, cayenne pepper, smoked paprika, cumin, cinnamon, and maple syrup. Using a potato masher or whisk, smash and then whip up the potatoes until everything is creamy and airy. Set the mashed potatoes aside.
Step four-Grab a pan, and heat up 2 tbsp of avocado oil over medium heat. Add the sliced onion and sauté for 5 minutes, stirring occasionally. Next, add 2 tbsp of balsamic vinegar and cook for another 3-5 minutes until the onion is caramelized. Set them aside.
Step five-Prepare the pecans by roughly chopping them.
Step six-Now, assemble your bruschetta. Start by adding a spoonful of mashed potatoes to the top of a toasted baguette. Use the back of the spoon to spread it evenly. Next, add a spoonful of caramelized onions, then a few pecan pieces, and then a few arugula leaves. Once all of the bruschetta toasts are made and on the serving platter, drizzle balsamic glaze over the tops.
Step seven-Serve immediately or store in the fridge for up to two hours before serving.
Make Your Own Balsamic Glaze
It’s easier than you think to make your own balsamic glaze. If you do not have a store-bought bottle, go ahead and make this easy version.
Add 1 cup of balsamic vinegar and 2 tablespoons of honey or coconut sugar to a saucepan. Over medium heat, bring the mixture to a low boil. Reduce the heat to medium-low, and allow the mixture to slightly simmer. Stir it occasionally. Within about 8 minutes, the mixture should reduce to about half and should be thicker. Transfer the glaze to a jar and allow it to cool.
How Did You Like It?
This appetizer is one of my friends and family’s favorites and I know it will be yours, too! Let me know how you liked it and leave me a star rating and review below! That would be so helpful! Thanks!
Check Out These Delicious Vegan Appetizers
This creamy, vegan, and easy-to-make white bean dip is the perfect healthy appetizer. It’s packed with fresh herbs, loaded with protein, and flavored with citrus and garlic. Enjoy this easy fresh herb and lemon white bean dip as a protein snack, the perfect appetizer, or for a potluck.
This easy pineapple mango salsa recipe is full of fresh flavors and is made with simple and wholesome ingredients. Throw this tropical salsa together in a few minutes and watch your food transform. Salsa has never tasted so good!
Sweet Potato Bruschetta (plant-based)
Equipment
- 1 large pot
- 1 whisk potato masher will work, also
- 1 cooking pan
Ingredients
For the mashed sweet potatoes:
- 2 large sweet potatoes, skin removed and diced into 2 inch cubes
- 2 teaspoons extra virgin coconut oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- 2 tablespoons pure maple syrup
For the sliced baguette pieces:
- 1 large French baguette
- 2 teaspoons avocado oil
- 1 teaspoon garlic salt
- 1 teaspoon dried Italian herbs
For the toppings:
- 1 large yellow onion, thinly sliced
- 2 tablespoons avocado oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- 1 cup arugula
- 1 cup raw pecans, roughly chopped You could also used candied pecans.
- 4 tablespoons balsamic glaze You can purchase from the store or make your own.
Instructions
- Start by cooking the sweet potatoes. Peel them and slice them into 2-inch cubes. Add them to a pot of water with a pinch of salt. Bring the water to a boil and allow it to cook for 10-15 minutes, or until the cubes are easily pierced with a fork. Drain the potatoes and add them back to the pot.
- While the potatoes are cooking, toast the baguette slices. Start by adding the sliced bread to a cookie sheet. Top with avocado oil, garlic salt, and Italian seasonings. (I like to use avocado oil cooking spray). Toast the tops until they become slightly golden brown. Set them onto a serving plate.
- Now, let's add everything to the hot, cooked potatoes. Add the following: avocado oil, garlic, salt, cayenne pepper, smoked paprika, cumin, cinnamon, and maple syrup. Using a potato masher or whisk, smash and then whip up the potatoes until everything is creamy and airy. Set the mashed potatoes aside.
- Grab a pan, and heat up 2 tbsp of avocado oil over medium heat. Add the sliced onion and sauté for 5 minutes, stirring occasionally. Next, add 2 tbsp of balsamic vinegar and cook for another 3-5 minutes until the onion is caramelized. Set them aside.
- Prepare the pecans by roughly chopping them.
- Now, assemble your bruschetta. Start by adding a spoonful of mashed potatoes to the top of a toasted baguette. Use the back of the spoon to spread it evenly. Next, add a spoonful of caramelized onions, then a few pecan pieces, and then a few arugula leaves. Once all of the bruschetta are made and on the serving platter, drizzle balsamic glaze over the tops.
- Serve immediately or store in the fridge for up to two hours before serving.
Notes
Enjoy!
XOXO
Michelle