bruschetta with diced sweet potato and cheese sit on a white plate

Sweet Potato and Brie Bruschetta Recipe

The Biltmore
Sweet Potato and Brie Bruschetta #Recipe | ExploreAsheville.com
Photo by Sommer Collier

This savory treat is the perfect hors d’oeuvre to serve at your next holiday party (or a fantastic appetizer any time). This easy recipe was crafted by Biltmore’s Executive Chef, Damien Cavicchi and promises to be a crowd pleaser.

Ingredients

  • 1 pound sweet potatoes, peeled and diced into 1-inch cubes
  • 2 cups water
  • 1 cup orange juice
  • ¼ cup sherry
  • ¼ cup golden raisins
  • 2 tablespoons kosher salt, divided
  • 8 slices of crusty bread, cut ½-inch thick
  • Olive oil (as needed)
  • 8 ounces Brie cheese
  • 2 tablespoons maple syrup
  • ½ cup pine nuts
  • ½ cup loosely packed fresh basil leaves, coarsely chopped
Sweet Potato and Brie Bruschetta #Recipe | ExploreAsheville.com
Photo by Sommer Collier

 Method

  1. Preheat oven to 375°.
  2. Combine sweet potatoes with water, orange juice, sherry, raisins and one tablespoon salt in a medium sauce pan, and place over high heat.
  3. Bring to a simmer and cook until tender, about 15 minutes.
  4. Brush bread with olive oil and place on baking sheet.
  5. Toast in oven about 5 minutes.
  6. Slice brie into 8 equal pieces, about the length of the bread. Set aside.
  7. Drain liquid from sweet potatoes and season them with 1 tablespoon of salt, maple syrup, pine nuts and chopped basil.
  8. Mix well, mashing the potatoes a little as you mix.

  9. Evenly distribute potato mixture over the bread slices and top with Brie.
  10. Return bruschetta to oven for about 7 minutes, until cheese begins to melt and brown.
Sweet Potato and Brie Bruschetta #Recipe | ExploreAsheville.com
Photo by Sommer Collier

 

Sweet Potato and Brie Bruschetta #Recipe | ExploreAsheville.com
Photo by Sommer Collier