Sweet Potato and Brie Bruschetta Recipe

Sweet Potato and Brie Bruschetta #Recipe | ExploreAsheville.com

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.


  • 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


  • Preheat oven to 375°.

  • Combine sweet potatoes with water, orange juice, sherry, raisins and one tablespoon salt in a medium sauce pan, and place over high heat.

  • Bring to a simmer and cook until tender, about 15 minutes.

  • Brush bread with olive oil and place on baking sheet.

  • Toast in oven about 5 minutes.

  • Slice brie into 8 equal pieces, about the length of the bread. Set aside.

  • Drain liquid from sweet potatoes and season them with 1 tablespoon of salt, maple syrup, pine nuts and chopped basil.

  • Mix well, mashing the potatoes a little as you mix.

  • Evenly distribute potato mixture over the bread slices and top with Brie.

  • Return bruschetta to oven for about 7 minutes, until cheese begins to melt and brown.