Even though I haven’t picked up a CSA in over two weeks (it’s over until springs… wahhhhh!) I still have a few sweet potatoes to spare 🙂 However, I was stuck in a bit of a rut, making the same few things with them. Until tonight.
A not to secret is that i LOVE bread. Anything that involves bread, count me in. I’m the person who goes to Panera and PRAYS that they give me the baguette instead of the apple. It’s a serious problem. I never buy it because i’ll eat the entire loaf, but I love something that makes me think i’m eating bread. Cue bruschetta.
Who doesn’t love bruschetta? It’s SO GOOD! But instead of bread, i used sliced up sweet potatoes. I barely missed my beloved bread. Not to mention this is vegan, gluten free, paleo, and anything else you can be these days 😉 It’s also super filling! Great for an appetizer or in addition to a main course.
Sweet Potato Bruschetta
2 – Regular sweet potatoes, peeled
a little grape seed oil for the pan
1 – tbsp olive oil
2 – tomatoes, chopped
2 – green onions, chopped
handful of italian flat leaf parsley
1 – tsp salt
1 – tsp pepper
1 – tsp garlic
1/4 – tsp chili powder
couple dashes of cinnamon
1. Peel your sweet potatoes and then cut them in half, Slice each of the halves into 1/4inch slices.
2. Put a large pan on medium heat and add grape seed oil. Lay the slices of sweet potato in the pan and cover. Flip every 3-4 minutes until cooked through.
3. Chop onion, parsley, and tomato (to pico de gallo consistency), add spices and olive oil, stir and set aside. (Note: Try this, you may want to add a little more chili powder or cinnamon, just to go with the sweet potatoes. Or wait until you try just one slice and then add seasoning accordingly)
4. Once sweet potatoes are browned and cooked through, take off heat and top with tomato mix. Serve immediately, enjoy!