Sweet Potato Toast
This is a paleo, clean eating, whole foods replacement to the usual toast.
Have you heard of “Sweet Potato Toast” ? Although the name is deceiving, it tastes nothing like toast but is a pretty darn good vessel for yummy toppings. If you have eliminated bread from your diet, you will likely appreciate this alternative.
I needed something quick, warm and nourishing to have before a morning winter walk. I had pre-baked a bunch of 1/4 inch sweet potato slices so they were ready to go, they just needed to be toasted up and loaded with some good toppings. I tried putting them in the toaster but they were too soft for that, but putting them under the broiler for a few minutes worked well. I added bacon that was pre-cooked and in the freezer, avocado, tomato and sea salt and pepper. It was really good!
I’m going to try to have these on hand more often, either in the fridge or freezer. Good for a quick (clean, whole food) meal or snack. So far I’ve only tried the toppings pictured above but I have some more topping ideas I plan to try out.
How to Make Sweet Potato Toast in the Oven
adapted from www.eatingbirdfood.com
- Wash your sweet potato.
- Pre-heat oven to 400°.
- Cut sweet potato lengthwise into thin slices, about 1/4″ thick.
- Coat sweet potato slices with a small amount of coconut oil. Season with salt and place on a baking sheet with a little room between each slice.
- Bake for about 15-20 minutes, flip slices over and bake for another 15-20 minutes or until a fork can easily pierce the sweet potato. Don’t overcook or the sweet potato toast will become mushy.
- Remove from oven and top with your toppings of choice and enjoy.
- Freeze or refrigerate extras. Just pop under the broiler and top, for a quick snack or meal.
More Topping ideas:
– Apple, Peanut butter, Cinnamon and raisins
– Open-faced chicken sandwich (shredded chicken, green onion, lettuce with either mayo, veganaise or just avocado)
– Egg, tomato and avocado