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
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
- 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
- 2-3 TBSP crumbled feta cheese (as much or as little as you’d like)
- balsamic glaze (for an optional drizzle)
- Bake or microwave your sweet potato[-es] and get started on the bruschetta!
- 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 =)
- While your potato is cooking, whip up the bruschetta topping!
- Chop/dice/mince the veggies and whisk together oil, vinegar, and your choice of herbs/seasoning.
- Then simply toss it together and set aside.
- Once the potato is ready, slice lengthwise and fluff the inside with a fork.
- Stuff with your bruschetta topping and top with an optional sprinkle of feta cheese and a hearty drizzle of balsamic or balsamic glaze.
- Commence faceplant.
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!