Bruschetta Sweet Potato Toasts
Ingredients
- 2 sweet potatoes, peeled
- 1 large heirloom tomato, diced (needs to be 1.5 cups once diced)
- 2 garlic cloves, pressed
- 1/2 cup fresh basil, thinly sliced
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- Avocado oil (or other high smoke point oil)
- Salt
Preparation
In a pan over medium heat, cook the garlic with 1/4 tsp avocado oil for 2 minutes or until fragrant.
In a mixing bowl, toss together the tomato, basil, balsamic vinegar, 1/2 tsp salt, olive oil and cooked garlic. Let marinate as you prepare the sweet potato.
Peel the sweet potato and cut vertically to make circular slices that are half an inch thick. Coat with 1/2 tbsp avocado oil and 1/4 tsp salt.
Heat oven to 400 F and place the sweet potato on a baking sheet lined with parchment paper. Cook for 15 minutes, then flip and cook an additional 5.
Top the sweet potato with the bruschetta tomatoes (not the liquid part). Serve and enjoy.
Make-ahead tips
Bake the sweet potato as per the recipe. Refrigerate, keeping slices separate. When ready to serve, take out and toast in a toaster oven until edges are lightly browned.
Make the bruschetta mix, cover and refrigerate until ready to serve. Marinating for a few hours will actually let the flavors seep into the tomato more.
