Sweet Potato Toast

Sweet potato toast is a delicious breakfast, fun snack or just a great substitute for a slice of bread! Using sweet potatoes as toast is a creative and nutritious option, providing a naturally sweet flavor and satisfying texture. Sweet potatoes are high in vitamins, minerals and fiber, especially beta-carotene. Start by slicing the sweet potatoes evenly into 1/4 to 1/2-inch thick slices using a sharp knife or mandoline. Coat the slices with olive oil, sprinkle with a touch of salt, and bake them in the oven until they achieve a light brown hue and tender texture. Choose the orange skinned potatoes as they are sweeter and less starchy, and top with your favorite ingredients. I crafted three variations: avocado slices paired with salsa, a combination of lettuce and tomato adorned with sardines and toasted sesame seeds, and smoked salmon paired with capers and microgreens. Any leftover baked sweet potato slices can be refrigerated and reheated in the microwave before adding toppings.

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Servings: 0

Ingredients

• 2 large sweet potatoes sliced lengthwise in 1/4-1/2 inch slices
• 1-2 tablespoons extra-virgin olive oil
• Pinch of Kosher salt or sea salt
• Toppings of your choice

Instructions

• Preheat the oven to 400 degrees F. Lightly oil both sides of the sweet potato slices, then place them on a parchment lined baking sheet and add a pinch of salt. Bake for 20-30 minutes, or until softened and lightly browned, flipping the slices halfway through roasting. Let the potato slices cool and then add your favorite toppings.

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