Sweet Potato Bruschetta
The early weeks of September are all about transition for me. From a slower paced August with lots of vacation time to a fall filled with events, meetings, and projects to work on. From breezy shorts and sundresses to more tailored pants, skirts and jackets. From barely there makeup and air-dried hair to a slightly more refined every day look. They are all changes that I welcome; yet sometimes the transition itself can be a little sticky. This time of year I always find myself asking questions like what is my basic fall wardrobe? What are my go to fall meals? I know by early October I will be in the swing of it and fully ready for everything autumnal.
After a wonderful summer filled with fresh local produce, as I transition my palate to fall eating it is hard to wrap my head around more dense and autumnal foods. This sweet potato bruschetta is the perfect seasonal hybrid dish. The baked sweet potatoes are hearty and filling, while the guacamole allows the dish to have one foot still in summer! To turn this from a small bite to an entree you could simple bake a whole sweet potato, slice it in half and fill it with guacamole. Yum!
Sweet Potato Bruschetta
- 1 medium sweet potato
- 2 tsp cumin
- 1 T coconut oil
- sea salt
- Preheat the oven to 425
- Slice the sweet potato into 1/2" rounds
- Place the sweet potato rounds on a baking sheet lined with foil
- Rub both sides of each round with a little coconut oil, cumin and sea salt
- Bake for 30-35 minutes until slightly browned at edges
- Remove from oven and top each round with a spoonful of guacamole before serving
SJM's Basic Guacamole
- 2 avocados
- 2 T chopped red onion
- 1 T diced jalepeno
- 1 clove garlic diced
- 2 T fresh lime juice
- 1 T cilantro chopped
- 1/2 medium tomato diced, or 1/2 cup of halved cherry tomatoes
- pinch of sea salt
- In a medium bowl combine all the ingredients save the tomatoes
- Using a fork mash everything together until fully combined yet slightly chunky
- Gently fold in diced tomatoes
