I’m hopping on this train and trying sweet potato toast! I love sweet potatoes very much, for both their taste and their nutritional value and I really love toast, so I invite you to join me on this journey!
I’m making three different variations here, ranging from the sweet to the savory! I’ll explain all three toasts down below, but first you must prepare your sweet potato toast…
- Makes: depends how big your sweet potatoes are! I made 6 small pieces (two pieces for each of the toppings)
- Prep time: 20 mins (once the potatoes are baked)
- Cook time: ~5 mins
- Cost: ~ $5
It helps to pre-bake the sweet potatoes. So the night scrub and slice your potatoes into about 1/4” thick slices and bake them on a sheet at 350 for about 15 mins each side. They should be softish but not completely done baking. Let them cool completely before storing in the fridge.
Now to make those slices into toast! So while you’re preparing your toppings (three described below) you can pop your sweet potato “slices” into the toaster and bake like you would a normal piece of bread. I like twice toasting, one on each side.
When you’ve got your toast, slather on your toppings and enjoy!
The Three Toasts:
Almond butter toast:
- Almond butter (I love Justin’s cinnamon almond butter)
- Maca powder
- Raw cacao nibs
This one is super straightforward! Spread your almond butter on your sweet potato, top with a sprinkle of maca powder and some cacao nibs and you’re ready to eat!
Chickpea mash toast:
- 1 container of organic chickpeas (I love Jovial)
- 1/2 organic carrots, chopped
- 1/3 cup english peas
- 1/4 cup tahini
- 1 Tbs mustard
- 1/4 tsp garlic powder
- juice of 1/2 lemon
- salt and pepper to taste
- paprika to garnish
Drain and rinse your chickpeas and mash about 75% of them in a bowl with a fork. Chop carrots and add in with the english peas and all the other ingredients as well. I usually spice at the end once everything else is mixed together so I can spice to taste! This chickpea mash works really well as a “tuna” or “chicken” salad substitution in a sandwich or on a bed of greens. It’s pretty yummy! Feel free to add in different veggies or sub whatever you like! (Veggies I don’t like but would be good in this might be celery or fresh bell peppers!)
- half a ripe avocado
- 1 tsp miso (I’m completely obsessed with all of South River Miso Company’s miso!)
- juice of a 1/2 lemon
- english peas for garnish
Mash your avocado, miso and lemon juice. Miso is naturally very salty but if you feel like you might need more, definitely spice to taste!
Slather onto your toast and garnish with english peas for a bit of crunch!
Please share your favorite sweet potato toast that either I have shared or you have discovered on your own! I am so excited about this and hope you enjoy making these fun, delicious and nutritious toasts!