Sweet Potato Toast 4 Ways

February 19, 2018

by Rebecca Down Eat

The best thing since sliced bread? Here’s your answer…

[columns_row width=”fourth”] [column]

[/column] [column]

[/column] [/columns_row]

Step aside classic buttered toast and jam, there’s a new kid on the block and we’re hooked. Enter sweet potato toasts. These sweet potato toasts are the perfect thing to kickstart your morning (think peanut butter, sliced apple and cinnamon), a great quick-fix option for a mid-afternoon snack (hello ricotta, figs and honey) or an easy and colourful side for brunch (guacamole and feta, I’m looking at you).

Sweet Potatoes are rich in fibre and contain a vast array of vitamins and minerals such as iron, calcium, most of our B vitamins and vitamin C. They are also high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed. Do you need any more convincing to try these deliciously healthy toasts? Didn’t think so…

Delicious warm or cold, they will keep for 2-3 days in the fridge so are an easy thing to make the day before.

Sweet Potato Toast Recipe

Ingredients

Sweet Potato
Toppings of Choice

Instructions:

Wash your sweet potato.
Preheat oven to 200°C
Cut sweet potato lengthwise into thin slices, about 1/4″ thick.
Coat sweet potato slices with a small amount of oil. 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.