Sweet Potato Bruschetta with Cream Cheese, Toasted Pecans, Fresh Thyme & Maple Syrup

Yesterday, on Facebook, I posted all of the pretty pictures of the food from our 4th annual Christmas Cheer Open House. But what I didn’t share was my sweet potato bruschetta fiasco.

Depicted is what I intended to serve, which I prepared for myself this evening as a snack with a glass of Pinot Grigio. It was as delicious and pretty as I had hoped it would be. Darn it.

I had baked about five glorious foil-wrapped sweet potatoes in the oven on Tuesday in preparation for our open house yesterday. But then I forgot about them and let them sit overnight.

Research indicated that after 2 hours, I could reheat them to 160 degrees and kill any bacteria that might have grown, but after that, there could be a concentration that would not be killed by the heat and would be toxic.

Over the fence I tossed them and I had to create a new appetizer, which thankfully proved to be a hit.. (I will share it in another post.) Later, we saw a squirrel eating a piece of one of them on the fence, so all was not lost.

If you would like to try this stupid-simple appetizer, all I did was slice warm baked sweet potatoes and top with a dab of plant-based cream cheese, a toasted pecan half, sprouts, fresh thyme, a tiny drizzle of maple syrup, and a sprinkle of sea salt. Out of this world and so nutritious!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #appetizers

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