MSPrebiotic® Sweet Potato Feta Harvest Bruschetta

by Red River College October 10, 2018

MSPrebiotic® Sweet Potato Feta Harvest Bruschetta

This bruschetta is a nice warm appetizer made with a great combination of fall flavors!


  • 3 cup Sweet Potato, Peeled and Diced
  • 1 Tbsp Olive Oil
  • ½ tsp Sea Salt
  • 1 tsp Pepper
  • 1 Tbsp Olive Oil
  • 1 Tbsp Apple Cider
  • 1 tsp Chia Seed
  • 4 tsp MSPrebiotic®
  • 12 Baguette, Sliced and toasted
  • 1 tsp Green Onions, Chopped
  • 2 Tbsp Feta Cheese
  • 2 Tbsp Pumpkin Seed

Takes serves 4 servings (3 Bruschetta’s - 80g per serving).


  1. Preheat oven to 350F. Toss the sweet potato with 1 tbsp. olive oil, salt and pepper.
  2. Place sweet potatoes on a parchment lined baking sheet and cook for 20-30 minutes or until sweet potatoes are starting to brown and cooked through.
  3. Remove the sweet potatoes from the oven and allow to cool to room temperature.
  4. In a mixing bowl whisk together 1 tbsp. olive oil, apple cider vinegar, and MSPrebiotic.
  5. Add the sweet potato, pumpkin seeds, green onions, and crumbled feta cheese to the bowl. Toss well to combine.
  6. Serve the sweet potato bruschetta on slices of toasted baguette or try mixing it with greens and wrap in a whole wheat tortilla for a tasty snack on the go.

Red River College
Red River College


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