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+ servings
Three serves of savoury sweet potato toast

Simple Sweet Potato Toast Recipes

These gorgeously simple sweet potato toast recipes are as easy as making a sandwich but with the goodness of sweet potato.
5 from 1 vote
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Servings: 5 slices
Calories: 274kcal
Author: Amanda Logan

Ingredients 

  • 1 medium sweet potato washed and sliced in to 6mm even slices

Chickpea Topping

  • 1 avocado
  • 400 ml can chickpeas drained and rinsed
  • ½ teaspoon 2.5ml sumac
  • ¼ teaspoon 1.25ml sea salt
  • juice of ½ small lemon
  • ½ cup small handful baby watercress or sprouts optional
  • additional sumac to garnish

Cashew Cream Pepper Topping

  • cup 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

If you are not following a plant-based diet, soft ricotta cheese is a good replacement for the cashew cream.

Nutrition

Calories: 274kcal | Carbohydrates: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Sodium: 363mg | Potassium: 536mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4504IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2mg
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