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Purple Sweet Potato Bruschetta

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Purple Sweet Potato Bruschetta is a colorful, nutrient-rich twist on the classic Italian appetizer, featuring creamy mashed purple sweet potatoes on crispy toasted bread, garnished with herbs and optional toppings.

Ingredients

  • 2 medium purple sweet potatoes
  • 1 baguette or crusty bread (or gluten-free alternative)
  • 2–3 tablespoons olive oil (plus more for drizzling)
  • 2 garlic cloves
  • 1 tablespoon fresh herbs (thyme, rosemary, or parsley), chopped
  • Salt and pepper to taste
  • 1 tablespoon lemon juice or balsamic vinegar (optional)
  • Optional toppings: goat cheese, chopped nuts, microgreens

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub and peel the purple sweet potatoes. Dice them and place on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.
  3. While the potatoes are roasting, slice the baguette into ½-inch pieces. Lightly brush with olive oil and toast in the oven for 8–10 minutes, flipping halfway.
  4. Once the sweet potatoes are cooked, mash them in a bowl with olive oil, salt, pepper, and optional lemon juice or balsamic vinegar.
  5. Rub the toasted bread slices with a clove of garlic for added flavor.
  6. Spoon the mashed sweet potato mixture onto each slice of toasted bread.
  7. Garnish with fresh herbs and optional toppings like goat cheese or chopped nuts.
  8. Serve immediately while warm or at room temperature.

Notes

  • Use gluten-free bread for a gluten-free version.
  • Make mashed sweet potatoes smoother by adding a splash of milk or more olive oil.
  • Roasted mashed sweet potato can be made ahead and refrigerated for up to 3 days.
  • For a sweet variation, drizzle honey and add crushed pecans.
  • Store components separately to maintain texture.

Nutrition

Find it online: https://thefamilycooking.com/purple-sweet-potato-bruschetta/