Sweet Potato "Toast" Five Ways
I had one sweet potato in the kitchen and on a very quiet Sunday, after too many episodes of cooking challenges on Bravo and The Food Network, I put my own creativity to the challenge to see how I could dress it up.
Well, dress it up I did. Five different ways!
For each of these recipes, they begin the same.
Preheat your oven to 400 degrees.
Wash your sweet potato, remove the ends, and cut it into 1/4" strips the length of the potato.
Brush both sides of each slice with avocado oil and place on a parchment paper lined baking sheet.
Bake for 5 minutes, raise the temperature to 450 and back another 8-10 minutes until tender but not mushy.
Remove from the oven and try any of these fun toppings for a colorful, flavorful brunch! Use a new slice for each combination below or pick a favorite and make a bunch of that one!
Top your slice with mashed avocado, fresh lime juice, a few cilantro springs, one scrambled vegan egg, red pepper flakes and Maldon sea salt. Top with a sharp non-dairy cheddar cheese and broil for 3-4 minutes until the cheese is melted.
Spread some almond butter on a slice. Add cinnamon, thinly sliced apple, sunflower seeds and a drizzle of maple syrup.
Grab some more mashed avocado, and drizzle it with some tahini. Top that with thinly sliced tomato, a sprinkling of hemp and sesame seeds and a pinch of kosher salt.
Halve some blackberries and and place them atop a generous schmear of plant-based plain yogurt. Add a little squeeze of lemon juice and a tiny dash of both cinnamon and kosher salt.
It sounds weird but trust me...
Take a little bit of that mashed avocado but this time top it with a few chopped walnuts (you can toast them first if you'd like,) and then add a tiny drizzle of walnut oil, a bigger drizzle of balsamic glaze and a pinch of Maldon sea salt.