Another #TBT is here and I’m linking up to a recent rice dish I made before starting this 29 days of rice business – my awesome tomato swirl soup! Also, because I’m not a complete monster, I have a new and delicious ridiculous dish: peach and sweet potato bruschetta!
I got the idea for a sweet potato bruschetta from Ricki Heller, whose baked bruschetta just made me drool. This is a sweet-tooth version of that, and also another great way to use rice-cream on the side (or else whipped coconut cream or cashew cream). Seriously, this stuff is magical! I’m going to keep it on hand pretty solidly, especially in the holiday season when you need creamy stuff for all the decadent desserts that inevitably spring out at you.
Peach + sweet potato bruschetta – ingredients (serves 2 – 3 as a snack):
- 2 medium sweet potatoes, sliced into boats/bruschetta-sized slices (see pics)/ 280g of useable potatoes
- 240g of white peaches with pips, de-stoned and diced
- small handful mint leaves/1 TBSP dry mint
- 1 TBSP NuNaturals Simple Syrup
- 1/2 cup rice-cream (sweeten the original batch with 1/4 cup sweetener and 2 TBSP vanilla extract)
- 2 TBSP non-dairy milk
- dark chocolate baking discs
- Optional but glorious: 2 TBSP tahini
- Cinnamon + nutmeg
- Preheat oven to 180C and line and spray a baking tray.
- Steam your sliced sweet potatoes face-down for 4 or so minutes – I had to do mine in two batches since my steamer is only as big as the microwave :p
- Mix the diced peaches, chopped mint, and syrup and place in the fridge meanwhile.
- Lay the steamed sweet potatoes on the baking tray and splash some cinnamon and nutmeg on top.
- Bake them for 15 minutes and flip – don’t return them to the oven yet!
- Optional: before placing the chocolate discs on top of the flipped sweet potatoes you can smear some tahini (I forgot to do this – much sadness!)
- Lay 1 chocolate baking disc onto the centre top of each of the bruschetta, then spoon equal portions of the peach mix on top of each. You’ll see the chocolate instantly melt!
- Bake for another 5 – 10 minutes.
- Once the bruschetta are ready drizzle the cream over and serve. Yum!
Man-thing really liked his but says they are filling – so even one of these as a sneaky pre-dinner snack or as a dessert (with some date-caramel ice-cream?) could work magic. I love super simple stuff like this which could be made with anything in the house and whatever’s in season – strawberries, apples…especially apples! Yum yum. 😀
The overdose of mint is what gives this dish its kapow and takes it out of the mundane – but I would seriously recommend that smear of tahini, which I eventually dabbed into the corners of mine – that combined with the other flavours just creates lots of depth.
Seriously, not much could be better than melty chocolate, fruit and a baked sweet potato! The little white peaches were on special, but since they’re so small it feels like a waste to pop one in your mouth, because one or two chews later you’re only left with the pip. With this dish they feel much more abundant and very much a special treat.
Anyway, today we’re on the last day of our advanced Word editing course – it has been SO much fun that I can barely contain myself in the class when we play with styles and insert a table of contents. I can’t believe they didn’t teach us this at the very beginning of university! Anyway, this sort of stuff just fuels the geek in me and I end up walking out of each class with a big grin – the best way to round off working hours…especially if you then go home to this sort of sweet deliciousness!