Fluffy, flavorful sweet potatoes packed with juicy ripe bruschetta topping and drizzled with a balsamic glaze, these Bruschetta Sweet Potatoes are amazing!
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.
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!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!