This new snack obsession is unreal you guys! I say snack, but it can absolutely be a meal too, especially on those occasions when you can’t decide between sweet or savory. Basically I just can’t believe I’ve never tried this before, but sweet potato toast is definitely going to be a lasting favorite from now on, that’s for sure.
Oh, speaking of favorites, we had the most amazing lightning/thunderstorm last night and I was just loving it. If you’re the type of person that really doesn’t like storms and that sounds crazy to you, no worries, I totally get it. For me personally though, I grew up in a place that had the most epic Summer storms and I’ve always loved them.
To me it’s like an amazing natural fireworks display and I feel like thunderstorms tend to be one of the less destructive forms of harsh weather when you compare them to like, tornadoes or hurricanes. (Eh hem, which I also find fascinating.) I’m not saying I like the harm they can cause you guys, promise, I just appreciate these marvels.) I appreciate them all the more for the fact that we very rarely have them where I live now. (read almost never.)
I also love the rain this time of year. I mean, any other season and I’d probably be complaining about it. But I don’t know, there’s just something so indescribably calming about a Summer rain. Omg, but I’m still talking about the weather here when I’m supposed to be telling you about a recipe. Haha, maybe I should give up on this whole food sharing phase and become a meteorologist or a storm chaser.
Okay, well back to this recipe, it’s possibly a strange concept to you. I know it was to me when I first heard of sp toast. Here’s what I love about it; it’s easy, naturally sweet, naturally gluten free, great for making ahead, and super versatile. You can top it all with some simple avocado, salt, and pepper and call it a day OR you can get really fancy and pile on the works.
The latter option is borderline dangerous for my type of personality because I end up wanting to add some of everything in my fridge and pantry. Let’s simplify this. Here’s the basics, you just want something creamy to spread on top. For example, mashed avo, hummus, nut butter, or a spread like the olive tapenade I used. After that you need something colorful and fresh, then something crunchy.
I think I’m gonna leave it here then. I hope you guys have an awesome weekend and maybe decide to try this recipe. As always with my recipes, feel free to switch it up and make it how you like.
Sweet Potato Toast 4 Ways
- avocado or guacamole
- sliced radishes
- black sesame seeds
- sea salt & back pepper
- olive tapenade I used trader joe's
- sea salt & back pepper
- cashew butter
- almond butter
- mini chocolate chips
Preheat oven to 350℉. Place a wire rack on a baking sheet. (If you don't have a wire rack these can be baked directly on the baking sheet and flipped halfway through baking.)
Trim both ends from the sweet potato using a knife.
Slice sweet potato lengthwise into slices about 1/4-inch thick using a sharp knife. Arrange them in an even layer on your pan and bake for 15-20 minutes or until potatoes are tender but not fully cooked.
Remove pan from oven and allow potatoes to cool completely before transferring to a lidded container storage container. They can be in the fridge for up to a week and pulled out whenever the sweet potato toast craving hits.
To make the toasts, simple place your desired number of slices in a conventional toaster or toaster oven and allow them to get hot and slightly golden on the edges (in a conventional toaster this should take only 1-2 cycles and in a toaster oven about 5 minutes on the toast setting.)
After they're hot, spread and top with whatever topping you want and enjoy!