Sweet Potato Bruschetta

This week, the idea for this recipe came to me in a dream, no joke. And it is heavenly!
Sweet potatoes are an excellent replacement for traditional bread by adding fiber, phytochemicals, antioxidants, and more. The contrast of sweetness with the tangy tomato mixture makes for a wonderful, easy to eat appetizer.

Prep Time5 minsCook Time35 minsTotal Time40 mins
 2 Large Sweet Potatoes
 2 cups Tomatoes, diced
 ½ cup chopped Red Onion
 ¼ cup White Vinegar
 ½ tbsp Garlic Powder (or 2 cloves minced)
 ½ tbsp Onion Powder
 1 tbsp dried Basil (or 3 tbsp fresh)
 ½ tsp Braggs Liquid Aminos
 1 handful of Spinach

*Note: When choosing sweet potatoes I picked thin, long, and round ones so the coins were the perfect size for the bruschetta!

 

1

Preheat the oven to 375 F.

2

Scrub the sweet potato and cut into 1 centimeter coins (keep skin on). Place on a baking sheet lined with parchment paper and bake for 20 minutes. Flip each coin and bake an additional 20 minutes. Remove from oven and let cool. You should be able to easily pierce it with a fork.
*Cooking times will vary based on how thick you cut the sweet potato

3

While the sweet potatoes are baking, add the chopped onion and vinegar to a small bowl. Let sit for 15 minutes.

4

Add remaining ingredients except spinach to a bowl and mix. After the onion has been soaking for 15 minutes, add onions to the rest of the mixture and put in the fridge. Let sit for 30 minutes to allow the flavors to enhance (optional: let it sit over night)!

5

Top each sweet potato coins with one or two pieces of spinach. Then, with a slotted spoon, to partially drain the mixture, add the tomato mix on top. Alternatively, you can drain the tomatoes if you do not have a slotted spoon.
*Optional: Garnish with fresh basil, parsley, or avocado!

 

Ingredients

 2 Large Sweet Potatoes
 2 cups Tomatoes, diced
 ½ cup chopped Red Onion
 ¼ cup White Vinegar
 ½ tbsp Garlic Powder (or 2 cloves minced)
 ½ tbsp Onion Powder
 1 tbsp dried Basil (or 3 tbsp fresh)
 ½ tsp Braggs Liquid Aminos
 1 handful of Spinach

Directions

1

Preheat the oven to 375 F.

2

Scrub the sweet potato and cut into 1 centimeter coins (keep skin on). Place on a baking sheet lined with parchment paper and bake for 20 minutes. Flip each coin and bake an additional 20 minutes. Remove from oven and let cool. You should be able to easily pierce it with a fork.
*Cooking times will vary based on how thick you cut the sweet potato

3

While the sweet potatoes are baking, add the chopped onion and vinegar to a small bowl. Let sit for 15 minutes.

4

Add remaining ingredients except spinach to a bowl and mix. After the onion has been soaking for 15 minutes, add onions to the rest of the mixture and put in the fridge. Let sit for 30 minutes to allow the flavors to enhance (optional: let it sit over night)!

5

Top each sweet potato coins with one or two pieces of spinach. Then, with a slotted spoon, to partially drain the mixture, add the tomato mix on top. Alternatively, you can drain the tomatoes if you do not have a slotted spoon.
*Optional: Garnish with fresh basil, parsley, or avocado!

Sweet Potato Bruschetta
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