Move Over Avocado Toast. Sweet Potato Toast Has Arrived.
There’s a new toast in town. So move over avocado, and make way for sweet potato toast.
- Cut ends off sweet potatoes and slice into ¼-inch slices.
- Place sweet potato slices in toaster. Toast. Flip over and toast once more.
- While potato is baking, prepare the topping.
- Once the potato is baked, add the topping(s) of your choice and enjoy.
Favorite Toppings:
- Spread avocado over sweet potato slices. Top with fried egg. Season with salt and pepper.
- Top with sliced avocado, cucumber, smoked salmon, and a poached egg.
- Almond butter, banana, cinnamon.
- Pay attention when you’re buying your sweet potato. Nice large round ones work best because you can get good slices out of them. Misshapen or curved ones aren’t as good for toast because you’ll waste more of the sweet potato.
- I prefer mine peeled but you don’t have to.
- Whoops, you sliced it too thick? You can pierce the slice with a fork a few times and microwave it for 20-30 seconds before you toast it. This helps start to cook it so it won’t be raw in the center.
- Turn your toaster all the way up to HIGH. Yes, all the way. Trust me.
- Toast your slices at least TWICE. If your sweet potato toast doesn’t seem cooked all the way through or hasn’t browned, you can run it through a third time. Won’t hurt it one bit. In fact, I usually toast mine three times.
- Long pieces may stick out a bit from the toaster. That’s OK. I just flip them over in between toasting, so everything cooks.
A few other things to note…
– I slice the entire sweet potato and keep the extra slices in a plastic bag in the refrigerator. They keep all week long and are ready to toast straight from the fridge.
– You can also save any misshapen pieces or the small ends for a hash or breakfast scramble. I hate wasting food!
– No, the sweet potato doesn’t steam or get soggy or lose moisture in the toaster. It just cooks through and browns slightly in some areas.
– No, it doesn’t taste raw or tough at all in the middle. Just soft and sweet and tender and delicious!
ENJOY! Let me know what you think and also don’t forget to tag me in your pictures! I’d love to see and share your creations. If you want more delicious recipes like this one head over to the recipe section of my blog. (If you don’t follow me on snapchat or IG you definitely should, as I frequently post recipes like this!)
PS- If you want to start 2017 feeling energized, losing weight, and finally achieving your dreams- NOW IS YOUR CHANCE! I’m currently filling spots (we have a few left) for my January 25-30 Detox & Health Retreat in the Cayman Islands! It’s going to an absolutely amazing time and I can’t wait to see you there.
xoxo Nikki
- Cut ends off sweet potatoes and slice into ¼-inch slices. (Option to peel or not.) Try to keep your slices as even as possible—too thin and they won't hold their shape; too fat and they'll take too long to cook. Thicker ones won’t get cooked all the way through in the toaster.
- Toast the slices. Place in toaster or toaster oven at the highest setting and keep toasting until the surface of each slice is beginning to brown and the inside is tender when pierced with a fork. You can also use the oven (which is what I usually do). Turn oven to 450°F and then either place your sweet potato slices directly on the grates or on a sheet pan and flip every 5 minutes or so until they're nicely browned on the outside and soft inside, about 15 to 20 minutes total.
- While potato is baking, prepare the topping.
- Once the potato is baked, all the topping(s) of your choice and enjoy.
