Sweet Potato Toast Bruschetta

Name: Sweet Potato Toast Bruschetta
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 large sweet potato; 1 tsp extra-virgin olive oil; 1 large shallot, peeled and chopped; 1 large clove of garlic, minced; 5 cups of fresh baby spinach; Ground sea salt and pepper to taste; 1/2 cup of vegan ricotta (I used Kite Hill)

February 20, 2017 By Linda Meyer 42 Comments

Sweet Potato Toast Bruschetta! This is one of the easiest and tastiest appetizer recipes I’ve made in a long time. The crazy part is that you cook the sweet potato slices in your toaster. Whaaaat?

Sweet potato toast is blowing up the internet. Okay, that’s a bit of hyperbole, it’s not really blowing up the WWW, but it is popping up all over Pinterest. I’ve been meaning to post this recipe for a few weeks, but other things, like this, and this, got in the way. Two sweet posts in a row is unusual for me, and now it’s out of my system. Today it’s back to healthy, colorful, and easy treats. Sound good?

If you haven’t seen toast made out of sweet potato slices, you’re probably wondering how do you make toast out of a potato, am I right? That was my first thought when I started seeing this idea on Pinterest. My second thought was that it would ruin my toaster because the sugar would drip all over the bottom of it. However, curiosity got the best of me, and I had to take that risk. I’m so happy that I did, because this is one of the easiest ways to make sweet potatoes, and, it didn’t do any harm to my beloved appliance.

The thin slices of sweet potato take about three (3 minute) cycles to toast to a soft, yet firm texture. They turned out roasted, with a few blackened caramelized spots on them. They were solid enough to hold other ingredients on top, and soft enough to eat without a fight. I have to admit, I was skeptical when I first heard about them, but now I’m a convert.

How to Make Sweet Potato Toast Bruschetta

This easy sweet potato bruschetta recipe took me about 15 minutes to whip up. All you’ll need to do is peel and slice a large sweet potato. I sliced the pieces about a half an inch thick lengthwise. Once they’re sliced, put as many as will fit into your toaster and toast them until they’re easily pierced with a fork, yet firm enough to stay together when you put toppings on them. When they’re almost done they’ll most likely have started to brown in spots.

While the sweet potato slices are toasting, make the shallot, spinach, and garlic topping.

Top the toasts with the topping and sprinkle a bit of vegan ricotta cheese (I used Kite Hill), sea salt, and pepper on top, and enjoy a savory and healthy snack.

This is definitely the kind of appetizer that I will serve at my next get together, it’s also great for a quick lunch or afternoon snack. If you want to make a big batch at once you can put the sweet potato slices on a cookie sheet and roast in a 400° oven for approximately 15 minutes. Make sure you flip them mid-way through roasting.

Give this easy, vibrant, and delicious savory sweet potato toast recipe a try, and let me know what you think. I’d love to hear from you.

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Nutrition

Calories

55 cal

Fat

3 g

Carbs

3 g

Protein

4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves Approximately 6 Pieces

Sweet Potato Toast Bruschetta

An easy, gluten-free, healthy, and delicious appetizer.

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

1 large sweet potato
1 tsp extra-virgin olive oil
1 large shallot, peeled and chopped
1 large clove of garlic, minced
5 cups of fresh baby spinach
Ground sea salt and pepper to taste
1/2 cup of vegan ricotta (I used Kite Hill)

Instructions

Peel and slice the sweet potato lengthwise into 1/2 inch thick pieces.
Toast in your toaster until they're easy to pierce with a fork, yet firm enough to hold other ingredients.Approximately 8 to 10 minutes.
While the potatoes are toasting, heat the oil in a large skillet on medium heat. When the oil is hot add the shallots and cook until they're caramelized. Approximately 5 minutes. Add the spinach and garlic and cook until the spinach turns a dark green and begins to wilt. Approximately 2 minutes.
Top the sweet potato toast with the shallot and spinach mixture and grind sea salt and black pepper on top to taste. Sprinkle with vegan ricotta.
Enjoy!

Notes

If you want to make a large batch you can roast the sweet potatoes in a 400° oven for approximately 15 minutes. Flip once while roasting. Double or triple the topping ingredients depending on how much you're making.

https://www.veganosity.com/sweet-potato-toast-bruschetta/

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Comments

Strength and Sunshine says
February 20, 2017 at 12:59 pm

I think it's starting to die down (which I hope!) I am really against this silly silly "trend" :P

Reply
- Linda Meyer says
  February 20, 2017 at 3:57 pm
  
  I don't think it's a silly trend. It's an easy and fast way to eat a superfood, what could be wrong with that? :)
  
  Reply
  - elizabeth says
    February 22, 2017 at 6:20 pm
    
    I love the versatility of this!
    
    Reply
    - Linda Meyer says
      February 22, 2017 at 8:34 pm
      
      Thank you, Elizabeth!
      
      Reply
- elizabeth says
  February 22, 2017 at 3:36 pm
  
  Little Miss Sunshine up there...do you always rain on people's parades!? I have never before heard of or seen this way of serving up sweet potatoes and I am sure to give it a try. Always looking for new and creative ways of preparing the foods I eat a lot of differently Thanks for this post, LINDA!
  
  Reply
  - Linda Meyer says
    February 22, 2017 at 4:46 pm
    
    Thank you, Elizabeth! I'm happy to help. I used up three sweet potatoes in the last four days, each day I top them with something different. I'm loving this way of preparing them. I don't think Rebecca meant any disrespect, it's just not her cup of tea.
    
    Reply
MaryEllen@VNutrition says
February 20, 2017 at 2:48 pm

Such a cool idea to switch up the sweet potatoes instead of bread! Looks delicious!

Reply
- Linda Meyer says
  February 20, 2017 at 3:58 pm
  
  I think so too. :) Thanks Mary Ellen.
  
  Reply
Christine @ Run Plant Based says
February 20, 2017 at 3:59 pm

This is so interesting and looks wonderful, thanks! I have not tried Kite Hill products yet and clearly I need to!

Reply
- Linda Meyer says
  February 20, 2017 at 5:07 pm
  
  It's a great way to make sweet potatoes if you're in a hurry. No need to bake or boil. Kite Hill and Treeline are two of my favorite vegan cheese brands.
  
  Reply
veggiesdontbite says
February 20, 2017 at 8:56 pm

I am overall not a huge sweet potato fan but I love it in french fries and roasted! It's just too "wet" for me in other forms, so I could totally get on board with it as toast! I love the caramelized onion and spinach topping too. Some of my favorites!

Reply
- Linda Meyer says
  February 20, 2017 at 9:36 pm
  
  I love them, but I can totally see what you mean about them being "wet." I think you'd like them prepared this way. Thanks, Sophia!
  
  Reply
Dianne says
February 20, 2017 at 10:15 pm

I think this is a great trend! I love the idea of packing more veggies in the day. These would be fun for breakfast, too.

Reply
- Linda Meyer says
  February 20, 2017 at 10:18 pm
  
  Thank you, Dianne! I totally agree, anything to get people to eat more veggies. :)
  
  Reply
Kelly Page (@TastingPage) says
February 21, 2017 at 2:19 am

I've never thought to put sweet potatoes in the toaster oven, but great idea. Love a good time saver!

Reply
- Linda Meyer says
  February 21, 2017 at 1:51 pm
  
  It was a new idea to me as well, Kelly. I was so happy when it actually worked. I love sweet potatoes, and this cooking method allows me to eat them as often as I want because I don't have to wait for them to bake or boil. :)
  
  Reply
alisamarie says
February 21, 2017 at 4:16 am

Yum! We enjoy potato and sweet potato slices like this often. I call the planks, but your bruschetta name is WAY more elegant :) And that topping looks to die for!

Reply
- Linda Meyer says
  February 21, 2017 at 1:49 pm
  
  Thanks, Alisa! Ha, I love the name planks, so appropriate. :)
  
  Reply
Becky says
February 21, 2017 at 1:15 pm

Ooh these look so good! Any excuse to spring for Kite Hill ricotta!

Reply
- Linda Meyer says
  February 21, 2017 at 1:47 pm
  
  Thank you, Becky! I spring for Kite Hill at least once a month, the best!
  
  Reply
Jenn says
February 21, 2017 at 2:14 pm

Love this idea! So many people these days are looking for bread alternatives and what could be better than replacing it with a superfood. I think this would be a big party hit!

Reply
- Linda Meyer says
  February 21, 2017 at 5:52 pm
  
  Thanks Jenn! I'm so happy you get it. :)
  
  Reply
Uma Srinivas says
February 21, 2017 at 11:36 pm

Learned new way of eating sweet potatoes:) Thanks for the recipe.

Reply
- Linda Meyer says
  February 22, 2017 at 12:30 am
  
  You're welcome, Uma! Thank you. :)
  
  Reply
Mel | avirtualvegan.com says
February 22, 2017 at 12:35 am

I am a huge lover of all things sweet potato so really need to try this. I had no idea it would cook so quickly in the toaster. Perfect for a quick lunch. I might even try it tomorrow!

Reply
- Linda Meyer says
  February 22, 2017 at 12:37 am
  
  Thanks, Melanie! I know, I was pleasantly surprised with the results, that's why I had to share. :)
  
  Reply
Amy Katz from Veggies Save The Day says
February 22, 2017 at 5:17 am

I still haven't tried sweet potato toast. That needs to change very soon!

Reply
- Linda Meyer says
  February 22, 2017 at 12:45 pm
  
  It's so easy, I don't know why it took me so long either. :)
  
  Reply
Nicole Dawson says
February 22, 2017 at 10:16 pm

I've never seen anyone actually toast their sweet potato slices but I just think thats a great idea. How creative and what a healthier option.

Reply
- Linda Meyer says
  February 22, 2017 at 10:45 pm
  
  It's pretty amazing that you can cook a sweet potato in a toaster in just about 10 minutes. I didn't believe it either, until I tried it. Now I'm a convert. :)
  
  Reply
Donna says
February 23, 2017 at 3:45 am

Oh yum, these sound delicious! I have heard about toasting sweet potato slices in the toaster, but have yet to try it - will have to now!!

Reply
- Linda Meyer says
  February 23, 2017 at 1:52 pm
  
  Do it! :) I put peanut butter and cinnamon on them the other day for breakfast, SO good.
  
  Reply
Anjali @ Vegetarian Gastronomy says
February 23, 2017 at 6:04 am

oh wow! I had no idea sweet potato toast was becoming a thing! I've been having it for the past 2 months when i was trying to avoid gluten...at least twice for breakfast every week and love it! So much that i have a simple recipe coming...but I've only ever had my simple combo...so looks like i'll have to try this recipe soon! Looks delicious with the greens!

Reply
- Linda Meyer says
  February 23, 2017 at 1:51 pm
  
  I've seen it on Pinterest so many times. It's such a great idea. I can't wait to see what you've done with it! :)
  
  Reply
Greg says
February 24, 2017 at 2:48 pm

Linda! What a great idea these are! We love sweet potatoes in this household and having yet ANOTHER way to enjoy them is fabulous. :-)

Reply
- Linda Meyer says
  February 24, 2017 at 3:18 pm
  
  Hi Greg! Thank you, I thought it was an idea worth sharing. My husband and I love bruschetta, and now I don't have to feel guilty about all of that bread. :)
  
  Reply
Lori D. says
February 24, 2017 at 6:30 pm

What a terrific recipe! It's great to have a bruschetta option for us gluten free peeps. Plus it's a delicious way to get your beta carotene and fiber, not to mention the terrific pop of orange color. Sure beats the pale white bread! Thanks!!

Reply
- Linda Meyer says
  February 24, 2017 at 8:49 pm
  
  Thank you, Lori! Who wouldn't want a bright orange base over boring white bread? :)
  
  Reply
Ceara @ Ceara's Kitchen says
February 25, 2017 at 6:50 pm

This is such an easy recipe and looks so tasty, Linda! I need to get on the sweet potato toast train! YUM!

Reply
- Linda Meyer says
  February 25, 2017 at 7:50 pm
  
  It's SO easy! Thanks, Ceara. :)
  
  Reply
Vegan Heaven says
February 27, 2017 at 4:33 pm

This looks so delicious, Linda! I'm a huge fan of sweet potato toast and I'll definitely need to try your recipe soon. :-)

Reply
- Linda Meyer says
  February 27, 2017 at 9:00 pm
  
  Thank you, Sina! :)
  
  Reply

Sweet Potato Toast Bruschetta

How to Make Sweet Potato Toast Bruschetta

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