If you’re one who prefers (sweet potato) “fries with that,” then you’ll love this sweet take on bruschetta. This was my third time making this tasty lil’ treat, and I just can’t get enough! I was first introduced to this piece of perfection by my roommate-and-coworker Hannah‘s sister, though the recipe originally comes from the not-too-distant archives of Smitten Kitchen. This year, Sweet Potato Bruschetta will ‘bake’ its way to the top of my list of go-to potluck appetizers!
Sweet Potato Bruschetta
Serves three. From Smitten Kitchen.
1 ½ pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
¼ cup toasted and cooled pecan halves
2 tiny or 1 small shallots
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (Optional)
2 ounces firm-ish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
½ teaspoon smooth Dijon mustard
1. Preheat ov1en to 450°F.
2. Coat a large baking sheet generously with olive oil, about 1-2 tablespoons.
3. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece. The undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let them cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
4. Meanwhile, prepare your salad. Chop your pecans well, mince your shallots, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese, or purchase crumbled goat cheese! If you got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture.
5. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and ½ teaspoon dijon. Pour half over salad.
6. When the sweet potatoes are done, scoop a spoonful of the salad over each round. Pour remaining salad dressing over top, to taste.
7. Eat immediately. If you plan on making these in advance, and storing them overnight, don’t! I made the mistake of covering the cooked potatoes overnight, only to find the next day that they were wrinkly and slightly soggy. You can definitely prepare your salad ahead of time, and cut your sweet potatoes, just make sure to bake them the day you plan on serving them!
Do you have any tasty takeaways from hosting or attending a party this past holiday?