I’m going to shoot you straight here - sweet potatoes that have been roasted and then toasted until crispy still don’t taste like actual toast… BUT if you’re avoiding bread for any reason (or just trying to increase your vegetable intake), the right combination of topping on a slice of crispy, creamy sweet potato can be very satisfying.
If you haven’t given sweet potato toast a try yet, try one of these killer combinations. And bonus points for getting in some veggies at breakfast!
Ingredients:
1 large sweet potato
Directions:
Preheat oven to 350 F and place a wire rack on a rimmed baking sheet.
Trim both ends of the potato and then, using a sharp knife or mandolin, slice the sweet potato lengthwise into 1/4 inch slices.
Place pieces in single layer on baking sheet and bake 20 minutes or until tender but not fully cooked.
Remove from oven and let cool completely. Store in airtight container in fridge until ready to use. *Make sure to cool completely so refrigerated potato slices don’t get soggy.*
For Toast:
Grab desired number of slices and place in toaster. Toast until hot and edges are crispy. Top with desired toppings.
The topping combinations are endless. But my favorite toppings?
Smashed avocado, sliced hard-boiled egg, sea salt, black pepper, and crushed red pepper flakes.
Almond butter, banana slices, chia seeds, and honey.
