Sweet Potato Bruschetta

9 45 83
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Sweet Potato Bruschetta
Health Highlights
A sweet twist to your classic bruschetta - the perfect appetizer!


2 medium potato Sweet potato
1 tbsp Coconut oil
1 tsp Cayenne pepper
1 tsp Paprika
1/2 cup Green onion (chopped; green part only)
5 medium Tomato (vine-ripened, chopped)
1 tbsp Balsamic vinegar
1 pinch Salt and pepper (to taste)
1 tbsp Basil, fresh


  1. Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
  2. Wash the sweet potato and cut it into disks about 2-3 cm thick.
  3. In a small bowl, mix together the coconut oil, cayenne pepper, and paprika.
  4. Coat the sweet potato disks into the coconut oil mixture.
  5. Place the sweet potato disks onto the lined baking sheet and bake in the oven for about 20 minutes. Flip the sweet potato disks over after 10 minutes. Turn off the oven and remove from heat once done baking.
  6. Mix the green onions, tomatoes, most of the balsamic vinegar (save a tiny amount for later), and salt and pepper in a small bowl to make a salsa mixture.
  7. Add a small amount of the salsa mixture on top of the baked sweet potato disks. Top each disk with basil and a drop of the leftover balsamic vinegar. Enjoy!

Nutrition Facts

Per Portion

Calories 83
Calories from fat 25.7
Calories from saturated fat 17.6
Total Fat 2.9 g
Saturated Fat 2.0 g
Trans Fat 0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 40 mg
Potassium 387 mg
Total Carbohydrate 14.1 g
Dietary Fiber 2.7 g
Sugars 5.2 g
Protein 1.7 g

Dietary servings

Per Portion

Vegetables 1.9

Energy sources


Meal Type(s)