June 18, 2018 Leave a Comment
+1ShareTweetPinWhatsAppIt’s common to get intimidated on hearing the names of some dishes. A fancy sounding dish somehow gives the impression that it’s something really complicated, where rare underwater algae or gaseous smoke is involved! Well, we have to admit that while in some cases that is true, it’s not so always. And one fine example of this is today’s Sweet Potato Bruschetta recipe – a flavorful and appealing appetizer that is much easier than it sounds!
Basically Bruschetta is grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, beans, vegetables or cheese. We’ve already featured a bruschetta recipe before, with French bread and herbs. In today’s recipe, we’ve replaced the bread with pan cooked sweet potato discs, making it a very healthy and guilt free treat for kids and adults alike!
Sweet Potato Bruschetta Recipe
Ingredients:
- 1 large sweet potato
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1/4 cup boiled sweet corn
- 1 tablespoon ghee
- Salt to taste
- Crushed black pepper powder to taste
- 1 small cheese cube
- 1-2 tablespoon fresh coriander leaves, finely chopped
Method:
1. Wash and peel the sweet potato and cut into thick slices.
2. In a heated pan or skillet drizzle a little ghee and arrange the sweet potato slices. Cover and cook on low heat.
3. Cook till both sides are golden brown. Let the sweet potato cool down on a plate. Our base for bruschetta is ready.
4. In the same pan, add the remaining ghee and add finely chopped onions to it. Stir fry the onions until they become soft.
5. Now add the boiled sweet corn and stir fry the mix for another 1-2 minutes.
6. In a mixing bowl, toss in the stir fried onion-sweet corn mix, chopped tomatoes and finely chopped coriander. Season with salt and freshly crushed black pepper and mix well.
7. Arrange the sweet potato slices on a plate. Top each slice with 1 tablespoon of the prepared topping.
8. Top with grated cheese and serve immediately.
Now tell me this sweet potato bruschetta recipe isn’t as easy as pie!! It’s far healthier, in fact, when you consider that with veggies and cheese, it’s a mini balanced meal in itself. This is a great alternative to deep fried snacks during the monsoons, and much easier than pizza – you get the best of all worlds in one dish!
Sweet Potato Bruschetta
- 1 large sweet potato
- 1 onion, finely chopped
- 1 tomato, finely chopped
- ¼ cup boiled sweet corn
- 1 tablespoon ghee
- Salt to taste
- Crushed black pepper powder to taste
- 1 small cheese cube
- 1-2 tablespoon fresh coriander leaves, finely chopped
- Wash and peel the sweet potato and cut into thick slices.
- In a heated pan or skillet drizzle a little ghee and arrange the sweet potato slices. Cover and cook on low heat.
- Cook till both sides are golden brown. Let the sweet potato cool down on a plate. Our base for bruschetta is ready.
- In the same pan, add the remaining ghee and add finely chopped onions to it. Stir fry the onions until they become soft.
- Now add the boiled sweet corn and stir fry the mix for another 1-2 minutes.
- In a mixing bowl, toss in the stir fried onion-sweet corn mix, chopped tomatoes and finely chopped coriander. Season with salt and freshly crushed black pepper and mix well.
- Arrange the sweet potato slices on a plate. Top each slice with 1 tablespoon of the prepared topping.
- Top with grated cheese and serve immediately.
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