Blog post

Sweet Potato Toast

May 24, 2018

Hey Friends! Sweet Potato Toast has been on my go to recipe list for the last little while. I try my best to eat grain free and this “toast” really hits the spot for anyone who cannot tolerate grains or for those who just want to change up their breakfast, lunch, or dinner.

Another reason why I love this meal is because it takes me less than 30 minutes to make – this is a huge deal since life these days is always go go go. And for the busy moms, it’s so satisfying to be able to make a decent meal during the dinner time rush before taking kids to extra curricular activities.

Sweet potatoes are not only a great base to use in place of bread because it’s gluten and grain free, but because sweet potatoes contain a lot of nutrients. They are an excellent source of Vitamin A (in the form of beta carotene), Vitamin C, Fibre, and Potassium. Not to mention, this topping combo along with is super satisfying because of the fat from the avocado and bacon and the carbs in the sweet potato.

Sweet potato toast isn’t crunchy like real toast, it’s not going to fool anyone into thinking they are eating bread. However, it does have the same versatility – you can top it with anything you like! The version featured here is savoury, but you can definitely top it with anything you like. Add a veggie or salad on the side and you have a complete meal…perfection!

Check out the following combos for some inspo:

  • Almond Butter and Sliced Banana
  • Ricotta and Honey
  • Tomato Sauce and Cheese (umm…pizza alternative, anyone?)
  • Tahini, Dates, and Cinnamon
  • Egg and Avocado
  • Salsa and Shredded Cheese (Nachos, si?)

What you Need:

1 medium sweet potato, sliced into ¼ inch slices

1 tbsp @chosenfoods avocado oil

Salt to taste

@simplyorganicfoods Garlic powder to taste

1 small avocado

30g sliced smoked scamorza cheese (or any cheese you like)

4 slices of Antibiotic-free bacon

How to Make the Sweet Potato Toast

Preheat oven to 375. Place the sweet potato slices on a roasting pan and season with avocado oil, garlic powder and salt. Take another roasting pan and line it with parchment. Lay the slices of bacon on the parchment. Place both roasting pans in the oven and cook for 20-25 minutes, flipping once half way through.

Once everything is cooked, take a slice of sweet potato toast and top it with 15g of the smoked scamorza, avocado, and bacon. On the side, I have roasted asparagus (a secret vegan ingredient makes this side dish cheesy..check out sides for the recipe)

Hope you try this recipe and if so, let me know what you topped your toast with! 

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