Sweet Potato Toasts

Helga Glaesel de BlandingMarch 7, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We believe you can enjoy all foods, in moderation. We try to eat as healthy as we possibly can at home, by including lots of whole grains, vegetables, protein and some of the healthier fruits throughout the week. But, on the weekend, at least for one meal… we indulge our cravings.

But, as much as we might love a juicy cheeseburger or a cheesy slice of pizza, we also enjoy the healthy food choices, which can be really delicious. These sweet potato toasts are one of the things we love to have for dinner, aside from the options you see here, we also like to top them with cooked spinach and hardboiled egg slices and a sprinkling of nutritional yeast for extra protein and nutrients.

To make this recipe, try to find large and wider sweet potatoes, rather than longer thinner ones, so you can slice them easily and they can hold the toppings better. As you can see, you can make both savory and sweet versions, by topping your slice with nut butter, berries, and a little honey.

You can make these ahead of time, as part of your meal prep for the week recipes, and you can reheat them in your toaster oven.

Another tip is to try to cut the slices about a half inch thick, so they don’t fall apart when you add your toppings, which can be anything you like, these are just some of the ideas of what you could use. We would love to hear if you try this recipe, and what toppings you used!

Helga

Sweet Potato Toasts

Recipe from Martha Stewart
Yields 6 servings

Ingredients:
2-4 sweet potatoes, scrubbed and sliced into ½-inch-thick planks
1 tablespoon extra-virgin olive oil
Salt and pepper to taste

Topping ideas:
Sliced hard-boiled egg
Sliced radish
Cucumber
Hummus
Mashed avocado
Sliced tomato
Nut butter,
Berries
Sliced Mango

Procedure:

Preheat oven to 400 degrees.
In a large bowl, drizzle potatoes with oil and season with salt and pepper; toss to coat.
Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes.
Transfer to a wire rack; let cool completely.
Toasts can be refrigerated in an airtight container up to 1 week.
To reheat place in a toaster oven for 1-2 minutes.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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