Savoury Sweet Potato Toast
These gorgeously simple sweet potato toast recipes are as easy as making a sandwich but with the goodness of sweet potato.
Servings: 5 slices
Calories: 274kcal
Equipment
- 1 toaster
Ingredients
- 1 large sweet potato washed and patted dry
- cooking spray the tiniest touch
For the Chickpea Topping
- 1 avocado
- 400 ml cooked chickpeas canned, drained and rinsed
- ½ teaspoon sumac
- ½ teaspoon sea salt
- juice of ½ small lemon
- ½ cup small handful baby watercress or sprouts optional
- additional sumac to garnish
For the Roast Pepper and Ricotta Topping
- ⅓ cup cashew ricotta or more as needed
- ⅓-½ cup roasted pepper strips you'll need a 3-4 strips for each toast
- 1 handfull micro basil leaves or fresh mature basil
- cracked pepper to taste a crack or two should do
- olive oil to drizzle
Instructions
For the Sweet Potato Toast (Toaster Instructions)
- Slice the sweet potato length-ways with the skin on (or rounds will work too if you're not confident cutting). You'll want them just shy of 1 centimetre thick. Spray each slice with a tiny amount of cooking spray - go easy, we don't want drips all through our toaster. To be sure, you can give the potatoes a little mist and then pat them off a little with a paper towel.
- Set the toaster to medium and toast the sweet potato slices. After the first toast, pierce the potato flesh once or twice with a fork and toast again.
- Once the potato is toasted through (this may take a 3-4 rounds in the toaster) place the slices up on a plate.
For the Sweet Potato (Oven Instructions)
- Preheat oven to 180 (350°F) (conventional) or 160°C (320°F) (fan).
- Slice the sweet potato as above. Place the slices on a lined baking tray and put it in the oven for 12-15 minutes. You want the sweet potato fork tender but not too soft.
- Remove from the oven and transfer the sweet potato to a wire rack to cool slightly. This will prevent the slices from getting soggy.
For the Avocado Topping
- In a bowl combine the avocado, sumac, chickpeas, sea salt and lemon juice and smash with a fork or potato masher. Taste and season.
- Spoon a good amount directly on to the potato and sprinkle with baby watercress, sprouts or coriander to serve.
For the Roast Pepper and Ricotta Topping
- Smear a good amount of cashew cream directly on to the potato slices.
- Follow with a small handful of sliced roast peppers and a few basil leaves.
- Drizzle with a small amount of olive oil and serve with cracked pepper.
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
