Sweet potato bruschetta with quick balsamic caramelised red onions, red chilli and crispy rosemary

Kate Forrester - I chose to become plant based after hearing a scientist talking on the radio about the number one thing we can do to help our impact on the environment. I felt so determined to do my part and vowed from then on to become plant based. Following that I started studying herbalism and learning to grow my own veg following Charles Dowding’s No Dig method which is so brilliant for soil life . It made it all the more fun to come up with delicious and health giving recipes for my family and my clients.

Sweet potato bruschetta with quick balsamic caramelised red onions, red chilli and crispy rosemary.

Serves 2 people 


2 slices of sourdough 

4 small or 2 large sweet potato 

2 tsp paprika 

1 tsp dried chilli flakes 

I handful of finely chopped fresh thyme or 

2 tsp dried thyme 

4 tbsp Olive oil 

2 garlic cloves Finely sliced 

3 sprigs of rosemary,  leaves taken off the stalks 

1/2 red chilli 

1 red onion 

2 tbsp balsamic vinegar 

1 tsp sugar 

Salt and pepper 



Preheat your oven high 200 degrees c fan / 220 con / gas mark 7 

Roast the sweet potatoes whole with skin on for 30 - 35 mins until you can stick a fork through them or are very soft if you prod them .

Whilst they are roasting slice your red onion as thin as you can , add them plus half a cup of water to a small pan that has a lid preferably ( or put a plate on top) cook on a medium to high heat so they sweat quickly. You want to trap the steam in so they don’t lose moisture or catch on the bottom. After 5 mins give them a quick stir and put the lid on again and turn them down to a low heat. 

For the crispy garlic and rosemary , heat the olive oil gently then add in the rosemary so it starts sizzle then add the garlic slices.  you don’t really want to brown the garlic so after 30 seconds of the garlic sizzling pour it all into a clean bowl. It’ll keep cooking . Keep this pan with a bit of this oil in for toasting your bread. 

Take the lid off your onions and check that they have gone translucent and soft , keep the heat on low and the lid off to let the water evaporate and give it an occasional stir. Once really soft add in the balsamic vinegar and a teaspoon of sugar. Let this cook for 3 more minutes, until they are sticky then turn off the heat. 

Scoop the soft sweet potato out of its skin and mash with a fork . Season well and stir through the paprika, dried chilli  and finely chopped fresh thyme or dried if using. 

Fry the bread in the pan you used to make the rosemary and garlic oil . 

Once the bread is hot and a bit crispy drizzle some of the rosemary oil onto it , season the bread , Spoon the sweet potato on top , then dot the sticky balsamic onions around, add the crispy rosemary and garlic slices and chopped chilli. Good with a simple green salad .