A non-traditional bruschetta recipe full of warming spices and winter veggie goodness.
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:makes 6-10 bruschetta
Category:Snack
Method:Bake
Diet:Vegan
Ingredients
1 medium to large sweet potato, sliced into 1/2-1 inch rounds*
1 Tbsp. coconut oil, melted & divided
1 tsp. cinnamon, divided
salt, to taste
1/4 cup yogurt, coconut whipped cream, or ricotta
1/2 tsp. pure vanilla extract
1 sweet apple (I suggest Gala or Fuji), medium dice
1 Tbsp. pure maple syrup
Sliced almonds, to top (optional)
Instructions
Prepare the sweet potato “bread”: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Brush both sides of each sweet potato round with coconut oil – you’ll use about half of the 1 Tbsp. Sprinkle both sides with salt and a total of 1/4 tsp. cinnamon.
Place in the oven and roast for 30-40 minutes until fork-tender and slightly darkened. Flip the rounds half way through the baking time.
Prepare the yogurt: While the sweet potatoes are roasting, place yogurt, 1/4 tsp. cinnamon, and vanilla in a small bowl. Mix until combined. Set aside.
Prepare the apples: When the sweet potatoes have about 10 minutes of roasting time left, add the rest of your coconut oil in a small cast iron skillet over medium-low heat. When the oil is hot, add apples. Sprinkle with 1/2 tsp. cinnamon and a pinch of salt. Cook until tender, about 5 minutes. You still want the apples to have some texture, but they should be fairly soft.
Add maple syrup and allow to boil for 20-30 seconds, stirring the apples constantly. Be careful not to let it burn. Remove from heat and place apple mixture in a small bowl until ready to serve.
Assemble your bruschetta: Once the sweet potatoes are roasted, take one sweet potato round and spread with a THIN layer of the yogurt. Top with a few apple chunks and sliced almonds, if desired.
Notes
*My sweet potato was longer than it was round. I got 8 bruschetta out of this batch.