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Sweet Potato Bruschetta Recipe

Sweet Potato Bruschetta

Naturopath Lauren Glucina
Impress your guests with this simple to make but fancy sweet potato bruschetta – topped with a sunflower seed pate, caramelised onions and fresh herbs. Yields 15-16 bruschetta, serves 4.
5 from 1 vote
Cook Time 30 mins
Course Appetizer
Cuisine Gluten free, Vegan, Vegetarian
Servings 4


  • 2 sweet potatoes
  • drizzle olive oil

Caramelised onions:

  • 1 tablespoon olive oil
  • 2 large white onions
  • generous pinch coarse sea salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pure maple syrup

Sunflower seed pate:

  • 1 cup sunflower seeds raw
  • 1 stalk celery
  • 1 tablespoon red onion minced
  • 2 tablespoons nutritional yeast
  • 2 teaspoons onion powder
  • ½ teaspoon coarse sea salt
  • juice of one lemon


  • Start with the sunflower seed pate. Blend all ingredients in a food processer until it resembles a pate – stop and scrape the sides as you go. Set aside.
  • Pre-heat oven at 225˚C / 437˚F. Wash sweet potatoes, pat dry, and slice into rounds just under 1cm in thickness.
  • Lightly coat/drizzle with olive oil, arrange on a tray lined with baking paper and bake for 10 minutes on each side. Remove and set aside.
  • To make the caramelised onion, peel then finely slice the onions. Heat oil in a fry pan, then cook onions with salt (low-medium heat) until golden, or about 15-15 minutes.
  • Add balsamic vinegar and maple syrup, then cook a further 10-15 minutes. Resist the urge to turn the heat up, or it will burn and stick.
  • To serve, spoon a little of the sunflower pate over each sweet potato round, add caramelised onion, garnish with fresh herbs if desired (eg rosemary), and enjoy!


Carbohydrates: 35gProtein: 13gFat: 22.5gSaturated Fat: 2.5gSodium: 93mgFiber: 10gIron: 3.2mg
Keyword Sweet Potato Bruschetta
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