3 New Ways to Eat Sweet Potato Toast
If you haven't heard of sweet potato toast, I'm pleased to be the one to tell you that it is a thing. It's easy, versatile, and calls for an assortment of toppings. I live for things that involve an assortment of toppings.
I've got 3 equally delicious options to share with you today, but let's start with the toast itself:
Slice a sweet potato evenly, about 1/4 inch thick (it helps if you cut off a bit from the bottom and stand it upright to slice).
Brush both sides with olive oil or melted coconut oil and sprinkle with salt.
Bake in oven preheated to 400° for 30 minutes, flipping once.
I turned on the broiler for the last few minutes, or you could pop in the toaster to reheat.
Got it? Good. Moving on!
Cashew Cream with Apples, Cinnamon, and Lemon Squeeze
If you haven't made cashew cream, you MUST. Soak one cup of cashews in water in the fridge for at least 3 hours. Rinse and blend with 1/2 cup filtered water. You can add honey or maple syrup if you want it a bit sweeter. I topped it with green apple and lemon for some tart and crunch.
Almond Butter and Strawberries
I'm a big fan of almond butter on baked sweet potatoes, so this one was a no-brainer for me. The combo of sweet, salty, and creamy is a perfect breakfast alternative when eggs are boring.
Smashed Avo and Egg
But the thing is, I'm rarely bored with eggs! This is a more traditional toast but you seriously cannot go wrong with eggs and avo. It is known.
What do you think? Weird? Fun? Any topping ideas that you love? I think I'll try cashew cream and jam for a twist on ricotta and jam toast next time.
Enjoy, my friends!