HOW TO MAKE SWEET POTATO TOAST
One of my favorite take aways from my vegan Whole30 experiment was trying out sweet potato toast. It’s definitely a breakfast game changer, Chris won’t even drink smoothies now, he just wants toast. I’ve created a toast monster.
I like sweet potato toast because you get all the good benefits of sweet taters (good carbs, fiber, antioxidants, vitamin C, etc). They’re naturally gluten free and a good whole foods plant based way to start your day. Using a sweet potato as a toast topping vesell is more nutritious IMO then just plain old bread.
Have a race or hard workout on deck? Sweet potato toast is the perfect way to fuel up because of their complex carbohydrates that are released slowly to help you power through.
How I make it:
Preheat the oven to 425.
Slice the sweet taters long ways, keeping them around 1/4 inch think. I don’t like them too thick and if they are too thin they could get super crispy or burn. I use the small sweet potatoes from Trader Joes. A small one is the perfect size for breakfast.
I lay them on a baking sheet, spraying them lightly with coconut oil (also from Trader Joe’s)
Pop them in the oven for about 20-25 minutes, flipping them half way.
Voila! Your toast is done!
How you top it is completely up to you. Some possible combinations are:
nut butter with banana and hemp seeds (my fav)
avocado possibly with salsa or blackbeans
peanut butter and jelly
vanilla coconut yogurt, blueberries and cacao nibs
Also feel free to try out different variations of the sweet potato. I love using purple sweet potatoes or Japanese yams.
Don’t just eat these for breakfast, they also make a nice mid afternoon snack.
Let me know in the comments your fav tater toast combo.