Home » Side Dishes » Bruschetta Sweet Potatoes
Published: July 18, 2013Updated: April 19, 2022Author: Jenn Laughlin
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Fluffy, flavorful sweet potatoes packed with juicy ripe bruschetta topping and drizzled with a balsamic glaze, these BruschettaSweet Potatoes are amazing!
Bruschetta Sweet Potatoes
The recipe below makes enough tomato topping for 2-4 spuds, depending on how gung-ho you are about stuffing them, and will stay fresh and tasty in your fridge for at least 4 days.
If you plan to squirrel away leftovers you can use them to make super-speedy (and delicious)cucumber cups, zucchini cups, fluffy quinoa salad, or traditional french bread bruschetta. Variety: I love it.
Bruschetta Sweet Potatoes
Fluffy, flavorful sweet potatoes packed with juicy ripe bruschetta topping and drizzled with a balsamic glaze, these BruschettaSweet Potatoes are amazing!
5 from 3 votes
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Course: Main Course
Cuisine: Vegetarian
Keyword: Bruschetta Sweet Potatoes
Prep Time: 15 minutes minutes
Cook Time: 7 minutes minutes
Total Time: 22 minutes minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 4 small sweet potatoes
- 2 cups diced tomato
- 2 cloves garlic, smashed and minced
- 1 jalapeno (seeded and diced)
- 1/4-1/2 cup cucumber (peeled + diced)
- ¼ cup finely diced/minced white or red onion
- 2 TBSP extra virgin olive oil
- 2 TBSP white balsamic vinegar or red wine vinegar
- 5 large basil leaves, chopped/chiffonade
- 1 tsp fresh chopped parsley
- ¼ tsp salt (plus any extra to taste)
- ⅛ tsp garlic powder
- 2-3 TBSP crumbled feta cheese (as much or as little as you’d like)
- balsamic glaze (for an optional drizzle)
Instructions
Bake or microwave your sweet potato[-es] and get started on the bruschetta!
This goes especially quickly if you’ve make a big batch of bruschetta topping to use in recipes all week long! I almost always have a batch chilling in my fridge just waiting to make my life easy =)
While your potato is cooking, whip up the bruschetta topping!
Chop/dice/mince the veggies and whisk together oil, vinegar, and your choice of herbs/seasoning.
Then simply toss it together and set aside.
Once the potato is ready, slice lengthwise and fluff the inside with a fork.
Stuff with your bruschetta topping and top with an optional sprinkle of feta cheese and a hearty drizzle of balsamic or balsamic glaze.
Commence faceplant.
Notes
vegansaurus chefs: skip the feta and have at it!
t-rex chefs: grab some leftover chicken or turkey,shred it up, and pile it on!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 227kcal, Carbohydrates: 33g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 325mg, Potassium: 690mg, Fiber: 5g, Sugar: 9g, Vitamin A: 18683IU, Vitamin C: 20mg, Calcium: 121mg, Iron: 2mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
so… how was it?
Delicious! We LOVE these bruschetta sweet potatoes!
The hot and fluffy sweet potato was a perfect canvas for the crisp, cool bruschetta topping. There’s something about combining hot sweet potatoes with chilled toppings that makes me swoon. It’s also positively delicious served up room temperature or even with a warmed bruschetta topping if you prefer! There really is no wrong way to stuff a sweet potato =) The feta added another level of flavor while the balsamic added the perfect amount of sweetness to this healthy, savory dish. I hope you love it as much as I do!
There’s a chance I texted Paul claiming that I am positively brilliant and he should consider himself lucky for marrying me. Any time of swoon-worthy recipe success makes me a bit co*cky. Though he’s SUPER lucky because I even made him one of these after he finished flying for the day. I’m awesome like that. Though I may have stolen several bites off his plate when he wasn’t looking. Let’s maybe not tell him that.
If you get a chance to try these Bruschetta Sweet Potatoes, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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