Okay, so I don’t typically eat toast, and I LOVE sweet potato (who doesn’t?), so obviously I had to try this new concept of sweet potato toast. It sounded dreamy to me so I tried it out with my spin on toppings. I’m going to give you my non-sugar coated opinion of sweet potato toast.
You definitely need a really good knife for this, and a super toaster. Apparently I don’t have a super toaster. You will also need to find a sweet potato that is fairly symmetrical, is that even a thing? Apparently it is, just spend a little more time in the potato section at the grocery store. It took 3 rounds of toasting the 1/4″ slices on level 5. At this point it was browning on the outside and started to slightly soften in the center. I personally was not in love with the texture, but many have claimed success with their sweet potato toast so it’s definitely worth a try! Besides it’s probably time to push your toaster and knife skills to their full potential. But just incase, I’ll give you a back-up plan.
Pick your favorite combo or try a few. Even mix em’ up, and create your own!
- 1 large sweet potato
- Toppings 1: Figs, plain coconut yogurt, with a drizzle of maple syrup
- Toppings 2: Your favorite hummus and broccoli sprouts
- Toppings 3: Organic goat cheese, wild-caught smoked salmon, spice it up with some red pepper flakes
- Toppings 4: Avocado, salt and pepper
- Slice the sweet potato length wise into 1/4″ slices
- Place in your toaster on it’s highest setting (typically 5) for 2-3 rounds, they should begin to have brown spots and it should be slightly soft in the middle -OR- my preferred method is to preheat the oven to 400 degrees, coat the sweet potato slices in a thin layer of coconut oil and bake for 20 minutes
- Let them cool for a few minutes
- Now for the easy part, pick your favorite toppings!
- They can be eaten with your hands like toast or with a knife and fork