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    Home / Breakfast and Brunch Recipes / Sweet Potato and Candied Pecans Bruschetta

    Jan 3, 2016 · Last Updated: Oct 16, 2021

    Sweet Potato and Candied Pecans Bruschetta

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    This Sweet Potato and Candied Pecans Bruschetta recipe is packed with flavor, color and texture. You can make the sweet potatoes and candied pecans ahead of time, and simply toast the bread and assemble the bruschetta before serving.

    Sweet Potato and Candied Pecans Bruschetta Recipe | The Worktop

    One of my favorite antipastos whenever we eat at an Italian restaurant is bruschetta. It's so simple, yet so delicious. And every time I have taken a bite into one, I'm inspired to develop a brunch bruschetta recipe.

    This fall bruschetta recipe is beautiful when served

    It would have to be packed with flavor, use few ingredients, and have a hint of sweetness because that's how I like my brunches!

    Sweet Potato and Candied Pecans Bruschetta Recipe | The Worktop

    One of my New Year's resolution is to turn these ideas that I have into actual recipes.

    First up from my thought experiment is this Sweet Potato and Candied Pecans Bruschetta recipe. This recipe checks all the boxes one would normally expect from a bruschetta serving: colorful, textured, not too heavy, and of course, tasty.

    Sweet Potato and Candied Pecans Bruschetta Recipe | The Worktop

    There's no better contrast in colors than orange sweet potatoes and a sprig of green rosemary against a stark white ricotta cheese spread. For texture, between the grilled slice of bread and candied pecans, there is a nice crunch with each bite while the ricotta cheese spread offers a smooth eating experience.

    Sweet potatoes, candied pecans and ricotta sit beautifully on this bruschetta

    And finally, the sweet potatoes and candied pecans enhance each other's sweetness and is balanced against the taste of grilled bread and ricotta cheese so no one flavor is overpowering.

    Sweet Potato and Candied Pecans Bruschetta Recipe | The Worktop

    So next time, when you're in the mood for having an Italian-style brunch, try this Sweet Potato and Candied Pecans Bruschetta recipe.

    If you have any leftovers, it works also as a lunch or dinner appetizer too!

    Brunch Bruschetta with Sweet Potatoes and Candied Pecans | The Worktop

    Sweet Potato and Candied Pecans Bruschetta

    5 from 2 votes
    Print Recipe Save RecipeSaved!
    Serves: 8 appetizer-sized servings
    Prep: 10 mins
    Cook: 30 mins
    Total: 40 mins
    This Sweet Potato and Candied Pecans Bruschetta recipe is packed with flavor, color and texture. You can make the sweet potatoes and candied pecans ahead of time, and simply toast the bread and assemble the bruschetta before serving.

    Ingredients

    For the sweet potatoes

    • 2 sweet potatoes - peeled and cubed into ½-inch (1 ½-cm pieces)
    • 1 tablespoon maple syrup (18 grams)
    • 1 tablespoon olive oil (15 milliliters)

    For the candied pecans

    • 1 tablespoon unsalted butter (15 grams)
    • 1 cup pecan halves (100 grams)
    • 2 tablespoons light brown sugar (25 grams)
    • 1 teaspoon water
    • ¼ teaspoon quality vanilla extract
    • pinch of salt

    For serving

    • 1 loaf bread
    • olive oil
    • 1 cup ricotta (225 grams)
    • sprigs of fresh rosemary

    Instructions

    Roast the sweet potatoes

    • Preheat the oven to 375°F / 190°C. Line a baking sheet with foil.
    • In a medium bowl, toss together the sweet potatoes, maple syrup and olive oil. Spread the sweet potatoes evenly on the prepared baking sheet. Bake in the oven for 25-30 minutes, until softened.

    Prepare the candied pecans

    • In the meantime, line a dinner plate with parchment paper.
    • In a small bowl, combine the brown sugar, water, vanilla extract and salt. Set aside.
    • In a small frying pan on medium heat, melt the butter. Add in the pecans and toast, stirring constantly, until the pecans and butter just start to brown. Pour the brown sugar mixture over the pecans, and toast, stirring constantly, for an additional 45 seconds. Remove from heat and cool on the parchment paper, separating the pecans so they don't stick to one another.

    To serve

    • Preheat the broiler in the oven. Slice the loaf of bread into appetizer size pieces, or if you prefer, keep the slices larger. Drizzle a bit of olive oil on one side of each slice of bread. Broil the bread in the oven (or use a toaster oven) until the tops are just toasted, about 3 minutes. Remove from the oven and allow to cool for a few minutes.
    • Spread on a a thin layer of ricotta cheese. Top with the roasted sweet potatoes and candied pecans. Garnish each with a few rosemary leaves.
    • Serve immediately.

    Notes

    You can make these into appetizer portions (finger foods), or serve them as larger slices of toast (fork and knife).
    You can also make the sweet potatoes and candied pecans ahead of time. Assemble the bruschetta just before serving.
    Candied pecans adapted from Two Healthy Kitchens.
    Course: Brunch, Toasts and Sandwiches
    Special Diet: Vegetarian
    Author: The Worktop
    Cal : 147kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    Want more fall breakfasts? View more recipes!

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    Pumpkin Greek Yogurt with Banana and Toasted Pecans | The Worktop
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    Hot Pumpkin Spice Drink
    Sweet Potato Pancakes with Marshmallow Sauce for a festive fall breakfast | The Worktop
    Sweet Potato Pancakes with Marshmallow Sauce
    Sweet Potato and Candied Pecans Bruschetta - an appetizer or brunch perfect for the fall. Recipe from www.theworktop.com. #sweetpotatoes #bruschetta #brunchrecipes
    « Funfetti Waffles for a Birthday Breakfast
    Milo Muffins - Double Chocolate »

    By Tina Jui
    Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for a Crowd, Breakfast for Dinner Ideas, Christmas Morning Breakfast Recipes, Fall Breakfast Recipes, No Egg, Oven, Quick and Easy Brunches, Savory Breakfast Ideas, Thanksgiving Breakfast Recipes, Vegetarian, Winter Breakfast RecipesTags: nuts, olive oil, sweet potatoes, toast

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Tashiana says

      January 23, 2016 at 9:40 am

      5 stars
      Gaah!! I can't get over the sight of these. I am so lovestruck haha these are like my favourite things put together on toast!

      Putting the recipe aside and making it next week... :) Really love the brunch theme of your blog by the way! <3

      Reply
    2. Teresa jui says

      January 05, 2016 at 7:57 pm

      5 stars
      I like that easy and light for the lunch

      Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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