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5 from 1 vote
Sweet Potato Bruschetta
Sweet Potato & Fresh Basil Bruschetta {Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegan}
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Free of Gluten, Dairy, Soy, Corn, Eggs, Sugar. Vegan, Vegetarian.
Course: Appetizer
Cuisine: Italian
Keyword: gluten free, sweet potato, bruschetta
Servings: 8 people
Calories: 444 kcal
Author: Amie Valpone
  1. Preheat oven to 400 degrees F.
  2. Poke the sweet potatoes with a fork to make small holes in the potatoes and place on a rimmed baking sheet. Bake for 20-25 minutes or until very tender.
  3. Meanwhile, prepare a rimmed baking sheet with parchment paper. Place the bread slices in a single layer on top of the paper; use a brush to brush on the olive oil on the top of each slice. Sprinkle with sea salt and pepper and bake for 15 minutes or until golden brown and crispy. Keep the oven on.
  4. Remove the bread and sweet potatoes from oven and peel the sweet potatoes when they are cool enough to handle, about 10 minutes after cooking. Discard peels and mash the inner sweet potato flesh in a medium sized bowl.

  5. Spoon the sweet potato flesh on the top of the toasted bread slices then bake for another 10 minutes or until the sweet potato topping is golden brown and the bread is toasty. Remove from the oven and top each piece with onion, a drizzle of lemon juice, basil, sea salt, pepper and lemon zest. Serve warm.

Nutrition Facts
Sweet Potato & Fresh Basil Bruschetta {Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegan}
Amount Per Serving
Calories 444 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Sodium 354mg15%
Potassium 284mg8%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 24g27%
Protein 6g12%
Vitamin A 4806IU96%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.