All Recipes  >  Breakfast  >

Two-Way Sweet Potato Toasts

It’s no surprise that I jumped all over the sweet potato toast trend so that I could eat my favorite food with all kinds of fun toppings before 10 am. Now it has become a staple in my morning rotation, and it is here to stay! Sweet potatoes are nutritional powerhouses containing more potassium than a banana, beta carotene which your body converts to vitamin A, magnesium to promote GABA secretion in the brain, and both soluble and insoluble fiber. Try them with mashed avocado, sliced radish, hemp seeds, and a tahini drizzle, or go for a sweet version using your choice of nut butter and berry jam.

INGREDIENTS

Makes 8 toasts or 4 servings

1 large sweet potato (¾ to 1 lb), scrubbed but not peeled
Avocado oil or extra-virgin olive oil for brushing

Savory Toppings:
1 ripe avocado, pitted, peeled, and thinly sliced
Fine sea salt
4 small radishes, very thinly sliced
4 teaspoons hemp seeds or toasted sesame seeds
½ teaspoon crushed red pepper flakes
½ cup microgreens
Drizzle of tahini or any tahini dressing

Sweet Toppings:
¼ cup nut butter of choice
2 tablespoons fruit sweetened jam
Sea salt
¼ cup fresh berries 4 teaspoons hemp seeds
1 teaspoon cinnamon

It’s no surprise that I jumped all over the sweet potato toast trend so that I could eat my favorite food with all kinds of fun toppings before 10 am. Now it has become a staple in my morning rotation, and it is here to stay! Sweet potatoes are nutritional powerhouses containing more potassium than a banana, beta carotene which your body converts to vitamin A, magnesium to promote GABA secretion in the brain, and both soluble and insoluble fiber. Try them with mashed avocado, sliced radish, hemp seeds, and a tahini drizzle, or go for a sweet version using your choice of nut butter and berry jam.

INGREDIENTS

Makes 8 toasts or 4 servings

1 large sweet potato (¾ to 1 lb), scrubbed but not peeled
Avocado oil or extra-virgin olive oil for brushing

Savory Toppings:
1 ripe avocado, pitted, peeled, and thinly sliced
Fine sea salt
4 small radishes, very thinly sliced
4 teaspoons hemp seeds or toasted sesame seeds
½ teaspoon crushed red pepper flakes
½ cup microgreens
Drizzle of tahini or any tahini dressing

Sweet Toppings:
¼ cup nut butter of choice
2 tablespoons fruit sweetened jam
Sea salt
¼ cup fresh berries 4 teaspoons hemp seeds
1 teaspoon cinnamon

METHOD

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Trim the ends from the sweet potato, then cut a very thin slice off lengthwise down one side. Place the sweet potato sliced edge down; this will help hold it in place when you slice it.

Cut the sweet potato into ¼-inch thick slabs; you should have 8 slices. Lightly brush the slices on both sides with oil. Arrange in a single layer on the baking sheet so they are not touching. Bake until tender and browned around the edges, turning once or twice, 20 to 25 minutes.

Divide the sweet potato slices between 4 individual plates, with 2 slices per serving.

Top one slice of sweet potato toast on each plate with avocado slices, dividing them evenly between the slices. Lightly mash the avocado with a fork, then sprinkle lightly with salt. Top the avocado with radish slices, hemp seeds, pepper flakes, and microgreens, dividing them evenly. Sprinkle with a little more salt and drizzle with tahini or the tahini sauce. Serve.

Top the other slice of sweet potato toast on each plate with nut butter, dividing it evenly between the slices. Add a dollop of jam to each piece, then sprinkle lightly with salt. Top the nut butter and jam with berries, hemp seeds, and cinnamon, dividing them evenly. Drizzle with a little more nut butter (optional). Serve.

Store any remaining slices in a container in the refrigerator and reheat or toast in a toaster to eat throughout the week.

TIP: Add toppings just like you would for any toast. Top the savory toast with an egg or smoked salmon and capers. For another sweet variety, experiment with nut butter, sliced bananas, and cacao nibs. The possibilities are endless!