Leave it to my husband to find the most bizarre, sometimes amazing, yet totally random things on the internet. In one of his many searches he found "The Sweet Potato Toast", he goes "Amor, look, we should make this!" which usually translates to "you should make this". So I completely ignored. Few days went by until he took the initiative to execute the dish. After trying it out with pretty low expectations, I must admit, I was pleasantly surprised—and now I can’t stop thinking about all the crazy combos I’m going to make next. I now make them a few times a week! They were easy to make and too good not to share the recipe. Enjoy! Can’t wait to see your creations!
P.S. Kids LOVE them!
INGREDIENTS
Sweet potatoes—Japanese sweet potatoes work well too.
Coconut oil (optional)
Toppings of your choice
Avocado
Cucumbers
Kite Hill almond cream cheese (plain and chive)
Olive oil
Organic grape tomatoes
Sweet toasts
Almond butter
Bananas
Blueberries and raspberries
Cacao Nibs
Figs
Honey
Kite Hill almond yogurt (vanilla)
Mint leaves
DIRECTIONS
- Wash your sweet potato, then cut it into 1/4" slices with a sharp knife.
- Preheat your oven at 450°F. Lightly set your sweet potato on a baking sheet. I recommend toasting your sweet potato oil-free to make it crunchy. You can add coconut oil or olive oil (optional) on one side only. Your toast won’t be crunchy, but it will be soft enough to bite through and sturdy enough to hold lots of toppings.
- Bake for 30 min at 450°F. Turn over every 5 minutes until they turn golden.
- For savory: Spread the Kite Hill almond cream cheese as a base, avocado, tomatoes, sprinkle olive oil, salt & pepper of your choice.
- For sweet: Spread the Kite Hill almond yogurt as a base, top with figs, blueberries, and mint. Sprinkle honey on top.
- Get creative and load on your favorite toppings!
