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


  • 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)


  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!