Sweet Potato Bruschetta

It’s tomato season here in BC and my parent’s garden is overflowing with the sweetest tasting cherry tomatoes! I was tasked with bringing an appetizer to a friend’s birthday last night, and at first the usual guacamole, salsa or hummus came to mind, but I decided to do something a bit different, and made a batch of my sweet potato bruschetta.

I placed it in the centre of the table and went back inside. By the time I came back, it was completely polished off, so I think that’s a good sign 🙂

This bruschetta is paleo, gluten free and dairy free (and if you’re a gluten free gal like me, I’m sure you thought you might never eat bruschetta again).

One quick note: This recipe doesn’t make them super crispy – they might be more like ‘soft tacos’, but if you wanted them crispy, make sure they are super thin and you may need to broil them at the end. Don’t worry if they are crispy or not – they are popular either way!

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins




  • 2 medium sweet potatoes
  • 2-3 medium tomatoes or 2 pints of cherry tomatoes
  • ¼ red onion
  • 1 clove garlic
  • 10 leaves basil
  • drizzle of olive oil
  • drizzle of balsamic vinegar
  • sea salt to taste


  1. Preheat oven to 400F
  2. Slice sweet potato into thin rounds
  3. Brush a bit of olive oil on the sweet potatoes (just a bit because they will get soggy with too much)
  4. Roast the sweet potato in the oven for 15-30 minutes, depending how thick they are (I would keep an eye on them)
  5. Meanwhile, chop the tomatoes, onion and basil and mix in a bowl.
  6. Mix in the olive oil and balsamic into the bowl.
  7. Once the sweet potatoes are cooked, place tomato mixture on top
  8. Note: You will want to place the toppings on the potato right before serving so it doesn't go soggy.

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