I was goofing off on Pinterest doing serious stuff on the Internets the other day when LO AND BEHOLD, this gorgeous post from Smitten Kitchen jumped out and bit me!

Sweet Potato as a healthier and gluten-free bruschetta base?  Genius!  

I loved the sound of the topping Deb used (and vowed to try it ASAP) but since I’m very fond of both traditional Bruschetta and Roast Vegetable Salads (oh and party food!), I immediately set to work to use this brilliant base to build a heavenly combination of my favourite worlds…


*˛˚ღ •.˚✰˚*˚★。*˛˚ღ •.. ˚ ✰✰˚* ˚ ★。*˛˚ღ •.˚ ✰˚*˚★。


Absolutely bursting with sneaky Vitamins A, B6 and C as well as iron, potassium and manganese, you won’t believe the magic that roast sweet potato, fresh basil and balsamic glaze can create in your mouth until you try it for yourself.

If it helps, my lovebug took one mouthful and yelled:  “I would pay for this in a restaurant!”

Glad we cleared that up then.

Go forth and wow your party guests, beautiful!  I won’t tell them how easy it was to prepare. Promise.



Sweet Potato Bruschetta

Rebecca Weller - Vegan Sparkles
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 -4


  • 1 large Sweet Potato scrubbed and cut into 1-inch thick 'coins' (unpeeled)
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 Red Onion peeled and chopped
  • 1/2 cup Cherry Tomatoes quartered
  • 1/2 Avocado peeled and chopped

To Serve

  • A few sprigs of fresh Basil leaves
  • Balsamic Glaze


  • Preheat oven to 230C/450F (or a little higher if your oven is not fan-forced).
  • Grease a baking tray with oil and rub the potato coins in the oil, being sure to coat both sides. Lay coins flat on the tray in a single layer and season with sea salt and cracked black pepper.
  • Roast potato coins, undisturbed, for 15 to 20 minutes. Carefully flip coins over - the undersides should be dark golden brown. If they're not, let them roast a little longer.
  • Return to the oven and allow to roast for another 10 minutes or so - until the tops match the undersides.
  • Meanwhile, combine onion, tomatoes and avocado in a bowl.
  • When the potatoes are done, remove from oven and place onto serving plates.
  • Top each coin with bruschetta salad mix and garnish with fresh basil leaves. Drizzle with balsamic glaze, serve, and enjoy!

Sweet Potato Bruschetta
Sweet Potato Bruschetta

12 Comments on Sweet Potato Bruschetta

  1. Lara Usilton
    May 31, 2013 at 9:39 am (11 years ago)

    How do you make the balsamic glaze?

    • * Vegan Sparkles *
      May 31, 2013 at 9:59 am (11 years ago)

      You can buy it in the salad dressing/vinegar aisle of your supermarket, Lara, or try making your own by combining 1 cup balsamic vinegar with 2 tbsp agave nectar in a saucepan. Bring to the boil then lower to simmer, stirring constantly until it thickens enough to coat your spoon. Allow to cool and then store in a clean glass jar or bottle at room temperature. 🙂

  2. Wanda
    June 1, 2013 at 11:40 pm (11 years ago)

    Making this today, right now actually 🙂

    • * Vegan Sparkles *
      June 4, 2013 at 11:50 am (11 years ago)

      YAY! I hope you love it as much as we do, Wanda. 🙂

  3. Marian
    June 25, 2013 at 5:09 pm (11 years ago)

    I wouldn’t blame you they sound delicious, and so easy. Have a few sweet potatoes so might just give this a try for lunch today!

    • * Vegan Sparkles *
      June 27, 2013 at 10:11 am (11 years ago)

      Do it, Marian! So simple and delicious! 🙂

  4. Julia (Newfoundland)
    June 27, 2013 at 9:54 am (11 years ago)

    Such a great idea! I baked the sweet potato slices then added bruschetta and vegan cheese and baked for a few more minutes… delish! Will definitely make this the next time I have company 🙂

    • * Vegan Sparkles *
      June 27, 2013 at 10:15 am (11 years ago)

      Oooooh, I haven’t tried it with vegan cheese yet, Julia, but I’m loving the idea! 🙂

  5. Yvone
    October 11, 2013 at 10:36 am (11 years ago)

    Fist time I have been on your site….LOVE it!!! 🙂 What a delightful breath of fresh energy you are! I have been Vego (no meat poultry seafood) for 30 years and my body is now wanting to let go of dairy,which I have mostly done…thank you 🙂 cannot wait to try more of your wonderful creations!! Love and brown rice!! Yvonne

    • * Vegan Sparkles *
      October 22, 2013 at 2:53 pm (11 years ago)

      Thank you, Yvonne and it’s so lovely to have you here! 🙂 x

  6. Natasha Wiggetts
    April 15, 2014 at 3:06 am (10 years ago)

    looks awesome
    gonna try this later

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