This “toast” is a healthy and different breakfast option that you can tailor to your liking. Our produce buyer, Carolyn, shares this tip for making her recipe: “I like to choose a sweet potato variety like Covington or Beauregard, as opposed to the sweeter, creamier Garnet variety. The former tend to hold up a little better in “toast” applications, and are not quite as sweet for a good balance with savory toppings. I also look for potatoes that are a little more chunky, rather than long and slender, for more uniform, wide toasts.”
- Sweet potatoes
- Olive oil spray
1) Pre-heat oven to 400 degrees.
2) Spray a non-stick baking tray with olive, avocado, or coconut oil spray (or brush the pan with oil of your choice).
3) Trim ends off of your sweet potato(es). Using a sharp chef’s knife or a mandolin set on the thickest setting, slice potatoes lengthwise into ¼ inch thick slices. Arrange slices on baking tray. Spray or brush tops of sweet potato slices with oil of your choice, then sprinkle with salt. Bake for 20 minutes at 400 or until slices are soft and starting to brown.
4) Now comes the fun part: toppings! You can choose a myriad of different options, sweet or savory. I particularly like sweet potato toast in breakfast applications, topped with sautéed spinach and fried or poached eggs. Here are some other ideas you might want to try:
- Smoked salmon and cream cheese spread
- Egg salad
- Peanut butter and banana
- Pepper jelly and brie
- Turkey deli slices, avocado, and bacon
- Guacamole and cucumber slices