Sweet Potato ‘Toast’

One of our favourite savoury breakfasts is Avocado on toast – usually using sourdough bread. Or some good old German Rye bread. But there’s a simple way to take this classic recipe to a whole new level.

Simply replace the bread with a toasted slice of sweet potato. In one fell swoop you’ve just ditched the gluten and the grain, which will keep our paleo friends happy.

If avocado is not your thing, you could experiment with all sorts of different toppings, such as nut butter from our friends at Nut Blend.

Have a go yourself and please let us know your thoughts and feedback in the comments below.

Ingredients (for 2-3)

  • 1 large sweet potato

Topping suggestions:

  • Almond butter mixed with homemade strawberry jam
  • Almond butter plus bee pollen
  • Avacado plus chilli flakes
  • Black-beans mixed with tahini and a bit of water and pepper

Instructions (nice and simple!)

Making the ‘toast’ couldn’t be any simpler. Slice the sweet potato thinly – no thicker than a quarter of an inch – and toast on a high setting.

You will want the slices cooked through and slight brown, so will have to toast each slice a couple of times, at least.

For the toppings, try spreading almond butter and strawberry jam over a slice.

You could also try avocado and chilli flakes, or, one of our favourites, black-beans mixed together with tahini.

 

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