As far as trends go, this is one I would be happy stuck around long enough to become a classic. These gorgeously simple sweet potato toast recipes are as easy as making a toasted sandwich but with the goodness of sweet potato and less dishes.
When I first heard of sweet potato toast I thought it was simply a toastable (not a word, I know) bread made from sweet potato, like banana bread (Mmmm, banana bread). I wasn’t sure what the fuss was about. I am a little skeptical of food trends and this seemed like yet another but once I worked out the hows and whys I was on board. For those living in a bubble like me, sweet potato toast is slices of sweet potato toasted in the toaster and served with your favourite toppings. Yup, your toaster. That is just a little bit cool, right?
OK, so sweet potato as a base is not revolutionary but cooking it in the toaster is inspired. No muss, no fuss, no oven and no oils. Just sweet potato cut in to 6mm slices on an angle and popped in to the toaster. See? Inspired.
So, this is me jumping on a food trend bandwagon with some gorgeously simple sweet potato toast recipes. Before we dive in however, a word on toasting sweet potato. Firstly, cut the sweet potato as evenly as you can to help with even toasting and secondly, prepare to toast several times before the potato is cooked properly. I pushed my toaster down three times at least. I also found pricking the potato flesh with a fork after the first toast helped cook it faster.
Once you have the technique down it’s simply a case of creating your favourite toppings. I have seen banana and peanut butter, apple and maple…the options are only limited by your hungry imagination.
My simple sweet potato toast recipes today are savoury; smashed sumac avocado and chickpeas and smoky pepper with cashew cream and baby basil.
Both recipes are simple, delicious and quick to make; I had both sorted in the time it took to toast the potato. And they’re healthy. Not a bad use of fifteen minutes if I say so myself. I will confess to using jarred smoky peppers and while you could smoke your own by wrapping them in foil and cooking over a stove-top flame, jarred is quicker. Quicker is gooder.
While sweet potato toast is still in trend status, I think it will be in this house for the long haul. Clean, healthy, gluten-free and tasty to boot; what’s not to like? And it gives my toaster something else to do besides toast bread. I always thought my toaster was a bit on the lazy side.
Enjoy.
Gorgeously Simple Sweet Potato Toast Recipes
Ingredients
- 1 medium sweet potato washed and sliced in to 6mm even slices
- 1 avocado
- 400 ml can chickpeas drained and rinsed
- 1/2 teaspoon 2.5ml sumac
- 1/4 teaspoon 1.25ml sea salt
- juice of 1/2 small lemon
- small handful baby watercress or sprouts optional
- additional sumac to garnish
- 1/3 cup 60m cashew cream (recipe link in post above)
- 1 medium piece of jarred smoked pepper thinly sliced small or fresh pepper
- handful baby or micro basil leaves
- cracked pepper to taste
- olive oil to drizzle
Instructions
- Set the toaster to high and toast the sweet potato slices. After the first toast, pierce the potato flesh with a fork and toast again.
- In a bowl combine the avocado, sumac, chickpeas, sea salt and lemon juice and smash with a fork or potato masher. Taste and season.
- Once the potato is toasted through (this may take a few rounds in the toaster) place the slices up on a plate.
- For the avocado chickpea recipe, simply spoon a good amount directly on to the potato and sprinkle with baby watercress or sprouts to serve.
- To make the smoked pepper version, smear a good amount of cashew cream directly on to the potato.
- Follow with the smoked pepper ribbons and a few basil leaves.
- Drizzle with a small amount of olive oil and serve with cracked pepper.
Notes
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-mia3-2.cdninstagram.com/vp/855595f9d6450edef85083e895962529/5D3297E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
