Toast From A Sweet Potato!!!

As a born and bred Irishman, toast is toast, bread in a toaster, butter and marmalade. 2 slices after your weetabix was the stable diet of school kids in the 70’s & 80’s.

But now as I am all grown up and have travelled once or twice, different concepts of toast has crossed by path and more so, my taste buds. The most fashionable of the modern era being Avocado Toast.

Avocado toast has proven itself a trend that will never die – and that’s fine by me! Packed with protein, healthy monounsaturated fat, and nutrients galore like vitamin B, C, E, K and potassium, it’s a tasty way to fill you up with the good stuff.

Now I thought our obsession with sweet potatoes had reached its pinnacle… Wrong. I am currently on a whole new high after garnishing sweet potato toast with a few pantry staples.  I didn’t believe this toast thing myself until I tried it. And then ate it for breakfast every single day for a week straight. I can’t stop – it’s so easy and so good!

It’s also gluten-free, paleo-friendly and vegan. And an amazing, healthy way to start the day!

So today I’m sharing with you the how to of sweet potato toast, some of my tips and ideas for toppings, both sweet and savoury.

Let’s get right to it!

MY TIPS ON MAKING SWEET POTATO TOAST:

Pay attention when you’re buying your sweet potato. Nice large round ones work best because you can get good slices out of them. Misshapen or curved ones aren’t as good for toast because you’ll waste more of the sweet potato.

I prefer mine peeled but you don’t have to.

Slice your sweet potato into 1/4 inch long vertical slices. Thicker ones won’t get cooked all the way through in the toaster.

Whoops, you sliced it too thick? You can pierce the slice with a fork a few times and microwave it for 20-30 seconds before you toast it. This helps start to cook it so it won’t be raw in the center.

Turn your toaster all the way up to HIGH. Yes, all the way. Trust me.

Toast your slices at least TWICE. If your sweet potato toast doesn’t seem cooked all the way through or hasn’t browned, you can run it through a third time. Won’t hurt it one bit. In fact, I usually toast mine three times.

Long pieces may stick out a bit from the toaster. That’s OK. I just flip them over in between toasting, so everything cooks.

A few other things to note…

I slice the entire sweet potato and keep the extra slices in a plastic bag in the refrigerator. They keep all week long and are ready to toast straight from the fridge.

You can also save any misshapen pieces or the small ends for a hash or breakfast scramble. I hate wasting food!

No, the sweet potato doesn’t steam or get soggy or lose moisture in the toaster. It just cooks through and browns slightly in some areas.

No, it doesn’t taste raw or tough at all in the middle. Just soft and sweet and tender and delicious!

 

Sweet potato toast ideas:

• Peanut butter (or almond butter), banana and cinnamon
• Peanut butter and raisins
• Honey butter and cinnamon
• Nutella; fresh blueberries or strawberries or banana
• Cream cheese and jam
• Drizzle of maple syrup or honey; can also add cinnamon or a sprinkle of chia seeds

 

Savoury sweet potato toast ideas:

• Top with a fried egg, salt and pepper; can also add chili powder for a little kick
• smashed avocado; can also add sliced tomatoes or a fried egg
• Black beans and cheese
• Tuna or chicken salad
• Grated Parmesan cheese and fresh basil

I really hope you’ll give sweet potato toast a try soon! I’d love to hear what you think and what your favourite toppings are.

What You Need

• 1 large sweet potato, peeled
• Your Favourite toppings, such as peanut butter and banana, nutella and berries, avocado, a fried egg, etc.

Lets Get Cooking

• Slice sweet potato into 1/4-inch long vertical slices.
• Turn toaster all the way up to high and toast sweet potato slices twice. If yours isn’t fully cooked or slightly browned after two times, you can toast it a third time.
• Top with your favourite sweet or savoury toppings and enjoy!

Let me know your ideas…….