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Sweet Potato Bruschetta

  • February 7, 2019
  • Sarah
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Week 8 Ingredient: Sweet Potatoes

Sweet Potato Bruschetta

  • 4 sweet potatoes
  • 5 to matoes diced
  • 1 clove garlic minced
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil extra virgin
  • 1 handful basil chopped (fresh)
  • 1/4 cup capers
  • sea salt and pepper to taste
  • 1/4 cup coconut oil melted
  1. Preheat oven to 450 degrees
  2. Cut sweet potatoes in 1/2 inch coins and put them on a baking sheet
  3. Drizzle with melted coconut oil and bake 10 minutes. Flip potatoes and bake another 5 minutes or until they are soft and each side is browned.
  4. In a small bowl mix diced tomatoes, capers, garlic, olive oil and balsamic vinegar.
  5. Place a spoonful of the tomato mixture on each sweet potato coin so that it resembles bruschetta.
  6. Top with fresh basil, sea salt and pepper. Enjoy!!

Image and Recipe are from @pantrydr. To check out the full post and find more awesome recipes go  here.

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  • prenatal week 8
  • sweet potatoes
  • week 8
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