So, you see… I might be a very opinionated person. A black-and-white thinker. I might see things and call them ridiculous without even looking at them twice. Things like sweet potato toast, maybe?
For sure. *hides under soft and furry blanket*
Sweet potato toast is literally the poster child for what I don’t want food to be (?? pretending that veggies are carbs because of some “food rules”) and here I am, SHARING IT. Who am I even. Please keep this a judgment-free zone, okay?
But things like cauliflower rice and sweet potato toast always seemed so ridiculous to me because of some experiences I’ve made with unhealthy food relationships myself. And I always, always want Savory Nothings to reflect that eating is all about balance, joy and salted caramel (♡) – and never about restriction.
So… If you promise to me that you’re not going to use sweet potato toast because you’re scared of the flour in bread (seriously though, CARBZ ARE LIFE and bread is so good) and will have a giant bagel without even flinching first thing tomorrow, I’ll let you in on a little secret:
I’m a convert when it comes to sweet potato toast. Like, this stuff is so amazing you’re going to want to run out to the grocery store right now to buy a million sweet potatoes and only then come back to finish reading this post.
It’s fine, I’ll be here waiting.
So now that you’re back with your sweet tubers, let’s do this:
How to master sweet potato toast like a boss:
1. The slice. Not too thick, not too thin. About 1/4 inch will do. If you have a food processor with an extra-wide chute (like my Breville you can get on Amazon here* that I heart up to the moon and all the way back), it’s super easy to do. But it also works well with a large and sharp knife. It still works with a small and dull knife, it’s just going to take longer.
2. The cooking device. This is important: Do not even attempt to make this in a regular toaster. Seriously, don’t. Because this will mess up everything and just ruin the entire day for you. (Not that I’d ever let my days get ruined by raw sweet potato toast, nope, not at all.) Bottom line: Use your oven for this one.
3. The spices. I know it seems like the topping would bring all the flavor and spice and all things nice – but sweet potato toast actually tastes even better (I know, how is that even possible) if you spice up the sliced potatoes before baking. I love a little Harissa, salt and olive oil for savory combos. For sweet, a sprinkling of cinnamon and a brushing of coconut oil are amazing.
4. The bake. Don’t cook the sweet potatoes until they fall apart. You still want them to hold up – they’re supposed to be toast, after all. 4-5 minutes really are all they need. And make sure to line your baking sheet, or they might stick and fall apart and become a scraggly mess when you try to take them off.
5. The topping. This is all-important. Like, nobody is going to just butter a slice of sweet potato toast (although I could imagine with a drizzle of honey and a sprinkle of pumpkin pie spice… Excuse the foodie dreams). We love something a little more substantial that’s actually going to stay on the toast when you bite into it (so… not blueberries).
6. The sparkle. What would life be without a little sparkle? OK I’m not generally of the sparkly kind, but “topping for the topping” just sounded too silly. What I mean is that the ultimate sweet potato toast also needs something a little extra. Some crunch, some sweetness, a pop of tartness – your call. Things like pomegranate, toasted nuts or even just a drizzle of honey work really well. With the avocado egg salad, I LOVE using Dukkah.
If you don’t know what Dukkah is, take a look here* on Amazon, okay?
Now what are you waiting for?
- make sweet potato toast
- eat it all by yourself
- make some more
- feel the bliss
- you’re welcome
- 2 sweet potatoes, washed and cut lengthwise into 1/4 inch slices
- oil, coconut or olive work well
- spices for baking, should be ground so it doesn't have large bits that burn during baking
- topping, sweet or savory - your pick!
- sparkle magic, a little something-something to top off your topping
Pick your spices and toppings
- This is where you need to get creative and experiment with flavors and textures (fun!). Some of my faves:Olive oil / Harissa / Avocado Egg Salad / DukkahOlive oil / cumin / white bean hummus / toasted sesameCoconut oil / cinnamon / goat cheese / honey
- Prep: Heat your oven to 400°F (200°C). Line a baking sheet and brush the sweet potato slices with your chosen oil. Sprinkle with spices and a dash of salt.
- Bake: Bake the potatoes for 4-5 minutes or until firm-tenderly done. Cool on the sheet for a few minutes until they're cool enough to handle.
- Top: Add your topping and sparkle magic. Commence faceplant.
* I make a commission for purchases made through these links.