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.
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
If you do not have a balsamic glaze on hand, here's how to make it.
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.