I’m jumping on the bandwagon for this beautiful little trend. I was so pleasantly surprised by this fad that I want to shout it from the rooftops. If you want to go low carb or no carb but still want to eat a warm piece of toast in the morning with melty butter/ nutella/ peanut butter, thinly sliced sweet potato is your answer!
The toast is pretty easy – most people suggest to cook it in the toaster for 3-4 rounds, but I have a very low quality toaster and low patience, so I decided not to risk it and just toasted my sweet potatoes in the oven for about 12 minutes.
To me, it’s all about the toppings! It’s like taco night but, dare I say it, more fun! It was like a scavenger hunt looking through our fridge and cupboards and discovering different combinations of ingredients to use. We settled on:
- Sauteed mushrooms and Daiya cheese shreds
- Pesto with sun-dried tomatoes and scallions
- Avocado slices and chopped grape tomatoes with salt
- …and Peanut butter with dates and coconut flakes for dessert!
We couldn’t decide which toast was our favorite. We both enjoyed all four of them! This is a super healthy meal for when you feel like you need a detox (it’s basically all vegetables!), and it takes only 15-20 minutes start to finish. Whoever invented this was a genius!
2 large sweet potatoes (tubular-shaped, if possible)
Desired toppings (we used sauteed mushrooms with daiya shreds, vegan pesto with sun-dried tomatoes and scallions, sliced avocado with grape tomatoes and salt, and peanut butter with chopped dates and coconut flakes)
Preheat oven to 350 degrees. Carefully slice sweet potatoes about 1/2 inch thick. Be careful not to cut them too thin or else they won’t keep their structure. Place the slices on a baking sheet and make sure they are not touching. Toast for 7 minutes, flip slices, and toast for another 4-5 minutes or until both sides are slightly bubbled and brown. Immediately top with desired toppings and serve!