Wash and peel the sweet potato and cut into thick slices.
In a heated pan or skillet drizzle a little ghee and arrange the sweet potato slices. Cover and cook on low heat.
Cook till both sides are golden brown. Let the sweet potato cool down on a plate. Our base for bruschetta is ready.
In the same pan, add the remaining ghee and add finely chopped onions to it. Stir fry the onions until they become soft.
Now add the boiled sweet corn and stir fry the mix for another 1-2 minutes.
In a mixing bowl, toss in the stir fried onion-sweet corn mix, chopped tomatoes and finely chopped coriander. Season with salt and freshly crushed black pepper and mix well.
Arrange the sweet potato slices on a plate. Top each slice with 1 tablespoon of the prepared topping.
Top with grated cheese and serve immediately.