The creamy sweet potato in this savory sweet potato bruschetta is a healthy alternative to the usual cholesterol, fat filled cheese topping that you find on this dish. A delicious vegan appetizer that non-vegans will love!
Do you love bruschetta? Do you love sweet potatoes? How about caramelized red onions? Me too!
If you have a loaf of whole grain bread, a sweet potato, a red onion, and high quality truffle oil, you can make the most rockin’ bruschetta ever. It’s crispy and crunchy, savory and sweet, and a little earthy. The potato is baked until the peel is caramelized and the flesh is mashed to a creamy texture; it’s reminiscent of a soft cheese, except you’re not going to get the high fat and cholesterol content from the sweet potato.
A little truffle oil, Italian seasoning, and sea salt and pepper mixed into the mashed sweet potato gives it a wonderful flavor. And when you top it with the chewy caramelized onions and a sprinkle of fresh minced curly parsley, you’re going to have a hard time eating just one piece of this savory sweet potato bruschetta.
Okay, I’ve mentioned high quality truffle oil twice, so I’ve got some explaining to do. Am I right? For those of you who are truffle oil connoisseurs, go ahead and skip this part.
First, what is a truffle? Most people think of a specialty chocolate when they hear the word, but in this case, they’d be wrong. Truffles are a fungus (think mushrooms) that grow underground. They’re a delicacy and expensive, but in my opinion they’re worth the cost. But, because truffles are not easy to find, I think truffle oil is the next best thing.
Most of the truffle oil that you’ll find in your local grocery store isn’t infused with real truffles, it’s most likely made from a synthetic compound that mimics the taste and smell of the truffle. Because I’m not into ingesting synthetic anything I only buy the real deal. It costs more, but it’s worth it in my opinion.
Now that you know what’s what, let’s talk about this gorgeous savory sweet potato bruschetta.
If the bright color doesn’t draw you in, the flavors certainly will. The sweet potato is baked until it almost collapses. It’s so sweet and creamy. The truffle oil and the spices then cut the sweetness so you get a combination of sweet, savory, salty, and earthy. The balance of those flavors is pure bliss.
The caramelized onions add a little more sweet and salty, and they’re so perfectly chewy. When you bite into the bruschetta you get a crunchy, nutty texture from the toasted bread, creamy from the potatoes, and chewy from the onions. All of this topped off with a sprinkle of fresh, bright green curly leaf parsley.
Savory sweet potato bruschetta is such a pretty spring appetizer. The colors are so festive, can’t you just see it on your table on Easter Sunday?
This bruschetta is also really healthy. Sweet potatoes are filled with vitamins and antioxidants, and parsley is so much more than a garnish, it’s packed with vitamins, such as vitamin K, C, A, and folate.
And as if this dish couldn’t get any better, it’s also so easy to make! Bake a potato, mash it and mix in the oil and spices, toast some bread with a little olive oil spread on top, and mince some parsley and then put it all together. Even the most novice cook can make this.
If you do make my savory sweet potato bruschetta, please come back and let me know what you thought.
Have you ever tried truffle oil? Did you like it or did you hate it?
Order real truffle infused oil from Amazon.com
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