Mary’s Sweet Potato Bruschetta

Mary’s Sweet Potato Bruschetta
  • Sumo

This is a recipe from my friend, Mary. Mary and I were best friends in high school and used to get up to all sorts of mischief together (ummm..once we tried to smoke banana peels! And no, they do not give you a buzz). These days, instead of gossiping about boys we love (well, that was mostly me…I was a boy crazy twit) and planning ways to sneak out of the house (yes, we got caught…by the police!), we now share paleo recipes and talk about our workouts. I am incredibly proud of the amazing transformation Mary has had through paleo eating and her workouts at her local Crossfit box. She has regained her health and is an inspiration to others. She has even completed a Tough Mudder! We live on opposite sides of world now and I haven’t seen Mary in over 25 years, but I’m sure that if I saw her tomorrow, it would seem like we’d never been apart.

Here we are! On the left (9th grade), we had been digging around in her grandparent’s closets and came up with wigs, jewels and some very cool “vintage” clothing. On the right (age  16), that’s me the Bumble Bee and Mary as Aunt Jemima getting  ready to head out to a Halloween party.

Fun Times Together: Lisa and Mary


  • 1 sweet potato
  • oil of choice (coconut, olive oil or ghee—we used ghee)
  • red wine vinaigrette (3 parts olive oil to 1 part red wine vinegar, minced garlic clove, salt and pepper to taste)
  • 2-3 tomatoes, chopped small
  • black olives (however many you want), chopped
  • fresh basil, chopped
  • fresh Parmesan (optional)

What to do

  1. Peel and slice your sweet potato. You can do this in rounds or you can cut the potato length wise (about 1/4″ thick).
  2. Brown your sweet potato slices in a frying pan over medium heat in the oil of your choice.

    Browning in our new cast iron pan

  3. Cook it until it is al dente (about 10 minutes) and golden brown.

    Ready for some topping

  4. Mix your tomatoes, basil and olives in enough vinaigrette to coat them.
  5. Lay your sweet potatoes out on a baking sheet and top with spoonfuls of your tomato mixture and Parmesan if you tolerate dairy.

    Eat as is ‘cold’ or bake in the oven

  6. Place in a pre-heated 350 F oven for 10 minutes. OR, you can skip this part and eat them cold. Both ways are delicious!

We had this as an afternoon snack, but it would make a great appetizer for a dinner party. Thanks again to Mary for the recipe! She has also sent me a few others, so keep an eye out for those…(yes, there will be Snicker-doodles, but not until after my Whole 30!).

Easy…but looks very fancypants!



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  1. This recipe looks *amazing* and I can’t wait to try it out!

  2. I had this today for lunch as a side dish! I had one cold and one baked, both were delicious!
    Thanks for simple but delicious recipe!

  3. How did you get your potato sliced like that? When ever I cut sweet potatoes they seem to chunk into pieces.

    • Hi Crista,
      I didn’t do anything special at all. I don’t even own good quality knives!

  4. Thankyou so much for this idea, I did two variations, tomato red onion avocado splash olive oil and the other sautéed mushrooms with parsley. So delicious! Thankyou!! I will be using for NYE party.

    • Hi Stella,
      YUM, I like your 2 topping variations! I hope your guests on NYE will enjoy it 🙂


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