Bruschetta Sweet Potatoes

Fluffy, flavorful sweet potatoes packed with juicy ripe bruschetta topping and drizzled with a balsamic glaze, these Bruschetta Sweet Potatoes are amazing!

Bruschetta Sweet Potatoes

It’s that time of year people.  The time where I set out to eat all the tomatoes!  Tragically this is hindered by the fact that I lack a veggie garden this year.  Actually, this is the first time in nearly five years that I haven’t had a garden full of roma tomatoes.  It physically pains me.  I feel like I’ve failed my stomach somehow.  Next year?  I’m planting oodles!

To cope, I’ve been buying up all the super-ripe tomatoes I can get my paws on and putting them on everything in sight.  While most get sliced, salted, and eaten au natural, the rest fall victim to my kitchen experiments.  Since I love my stuffed sweet potatoes so darn much, it was only a matter of time before my beloved bruschetta suffered the same fate.

Come to think of it, maybe I shouldn’t use the words suffer and victim so much… You might be start to think that I behave violently towards my vegetables.  I assure you they get lots of TLC and affection.  I play with them… prettify them…

…and then I eat them.

So maybe I’m a *tad* violent towards veggies.

My apologies.

Bruschetta Sweet Potatoes

The recipe below makes enough tomato topping for 2-4 spuds, depending on how gung-ho you are about stuffing them, and will stay fresh and tasty in your fridge for at least 4 days.  If you plan to squirrel away leftovers you can use them to make super-speedy (and delicious) cucumber cups, zucchini cups, fluffy quinoa salad, or traditional french bread bruschetta.  Variety: I love it.

Bruschetta Sweet Potatoes

Fluffy, flavorful sweet potatoes packed with juicy ripe bruschetta topping and drizzled with a balsamic glaze, these Bruschetta Sweet Potatoes are amazing!

Course Main Course
Cuisine Vegetarian
Keyword Bruschetta Sweet Potatoes
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 4 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 4 small sweet potatoes
  • 2 cups diced tomato
  • 2 cloves garlic, smashed and minced
  • 1 jalapeno (seeded and diced)
  • 1/4-1/2 cup cucumber (peeled + diced)
  • 1/4 cup finely diced/minced white or red onion
  • 2 TBSP extra virgin olive oil
  • 2 TBSP white balsamic vinegar or red wine vinegar
  • 5 large basil leaves, chopped/chiffonade
  • 1 tsp fresh chopped parsley
  • 1/4 tsp salt (plus any extra to taste)
  • 1/8 tsp garlic powder
  • balsamic glaze (for an optional drizzle)
  • crumbled feta cheese (as much or as little as you'd like)

Instructions

  1. Bake or microwave your sweet potato[-es] and get started on the bruschetta!
  2. This goes especially quickly if you've make a big batch of bruschetta topping to use in recipes all week long! I almost always have a batch chilling in my fridge just waiting to make my life easy =)
  3. While your potato is cooking, whip up the bruschetta topping!
  4. Chop/dice/mince the veggies and whisk together oil, vinegar, and your choice of herbs/seasoning.
  5. Then simply toss it together and set aside.
  6. Once the potato is ready, slice lengthwise and fluff the inside with a fork.
  7. Stuff with your bruschetta topping and top with an optional sprinkle of feta cheese and a hearty drizzle of balsamic or balsamic glaze.
  8. Commence faceplant.

Recipe Notes

vegansaurus chefs: skip the feta and have at it!

t-rex chefs: grab some leftover chicken or turkey, shred it up, and pile it on!

so… how was it?

Delicious! We LOVE these bruschetta sweet potatoes!

The hot and fluffy sweet potato was a perfect canvas for the crisp, cool bruschetta topping. There’s something about combining hot sweet potatoes with chilled toppings that makes me swoon.  It’s also positively delicious served up room temperature or even with a warmed bruschetta topping if you prefer!  There really is no wrong way to stuff a sweet potato =)  The feta added another level of flavor while the balsamic added the perfect amount of sweetness to this healthy, savory dish.  I hope you love it as much as I do!

There’s a chance I texted Paul claiming that I am positively brilliant and he should consider himself lucky for marrying me.  Any time of swoon-worthy recipe success makes me a bit cocky.  Though he’s SUPER lucky because I even made him one of these after he finished flying for the day.  I’m awesome like that.  Though I may have stolen several bites off his plate when he wasn’t looking.  Let’s maybe not tell him that.

If you get a chance to try these Bruschetta Sweet Potatoes, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
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Comments

  • I love sweet potatoes, and so far have really liked most of the toppings I have tried them with. I will have to remember sweet potato bruschetta next time, it looks so good!

  • Looks amazing!

  • That looks delicious!

  • Pretty sure anything would be awesome on top of a sweet potato. Nom. Super idea!

  • How delicious does this look?!?! Yummy! Thanks for sharing.

  • YUM!! This is genius 🙂

  • You can do whatever your heart desires to your veggies because at the end of the day, you love them. This looks fabulous.
    I have a small herb and pot garden (not that kind) filled with tomatoes and spicy peppers. My herbs are thriving and my tomatoes are just starting to bloom. Hurray! I will send you some if you make me this bruschetta stuffed sweet potato.

  • i have two tomato plants that are LOVING all this rain we have gotten lately! they’re practically growing up my house!

  • This is an amazing idea, Jenn. Your sweet potatoes always look so good.

  • That looks absolutely wonderful! I love sweet potatoes and I love bruschetta…can’t go wrong with this! Thanks for sharing!

  • Okay, you’re sweet potatoes always look perfectly cooked. Mine always end up hard in the middle. Share your wisdom!

  • I am aching to LIKE sweet potatoes…I bought one a few days ago..I thought maybe if I welcomed it into my home I would start to like them. Maybe I should try, I don’t know…cooking it? Totally going to try either this or the other post that you linked to! I’m just sooo in love with regular potatoes and I’m trying to break that off ASAP!!! Thanks!

  • I thought of you a few weeks ago as I drove through your town on the way to topsail island. you are right, not a lot of choices in the grocery store arena! of course this has nothing to do with this post, I just thought I would let you know.

  • This sounds absolutely AWESOME! You really can’t beat anything that involves a sweet potato ;).

  • You’re my favorite. That is all. 🙂

  • Brilliant! They looks so darn tasty. Must try instantly.

  • I love sweet potatoes and I love bruschetta! What a perfect combo 😉 I used to have a veggie garden back when I lived in Jersey and the soil was actually conducive to planting lol. Here in sunny SoCal, the dirt is so dry that my veggies have died when I try to grow them. I’m planning on trying again next year!

  • Your recipes are truly devine…especially because you use sweet potatoes so often. LOVE IT! xox

  • Looks sooo good! I’ll definitely try it.

  • This looks incredible! I never would’ve thought to try this combination otherwise!

  • Delicious! I have sweet potatoes a lot recently – I do often have them sweet with cinnamon and Greek yogurt or savory with avocado and salsa, but your bruschetta variation sounds also tempting!

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