Need a fresh take on breakfast, lunch or dinner? Try these sweet potato bruschettas for a creative and fun twist on meal time! This is a great way to use up random proteins and veggies or use the below recipes to create two of my favorite toppings.
Every time we have guests and I serve these up, people love them and can’t wait to try them at home! Another easy meal that takes little prep but brings big taste and great results!
Sweet Potato Bruschetta
— 2 Large Sweet Potatoes
*I prefer Japanese Sweet Potatoes which have a white flesh and are more sturdy than a regular sweet potato. But the regular sweets work great and the color adds a lot. Personal preference!*
Slice your sweet potatoes lengthwise about a 1/4-1/2” thick. Arrange them on parchment paper on a sheet pan and roast dry at 400° for about 10 mins. Flip and roast an additional 10-15 minutes until tender but not to the point of being very soft. While potatoes are roasting, prepare your toppings.
*Peeling your sweet potatoes will make it a little easier to bite or cut through them. If you peel, definitely aim to make your thickness 1/2”.*
There are so many combinations that are great for toppings. Here are two of my favorites:
— 2 cups of shredded cooked chicken
— ½ -1 teaspoon of salt
— ½ teaspoon of pepper
— 1 teaspoon of oregano
— ½ teaspoon of cumin
— ¼ cup of red cabbage, sliced very thin
— 2 avocados, smashed and seasoned with salt and pepper
— 2 tablespoons of cilantro, chopped
— 2 tablespoons of chopped jalapeño
— salsa or hot Sauce
Season the chicken with salt, pepper, oregano, cumin. Adjust to taste. When sweet potatoes are finished remove from oven and add toppings as follows:
— Spread some avocado on each slice
— Add shredded chicken
— Sprinkle with red cabbage, jalapeño and cilantro
— Top with salsa or hot sauce
You can eat these as an appetizer or alongside a salad to make a full meal.