Name: Sweet Potato Toast – 3 Ways! | Gluten Free, Paleo, Vegan Option
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 people
Ingredients: 3 large fat sweet potatoes (peeled and sliced into 5mm slices); 1/2 cup plain Greek yogurt; 1 1/2 Tbsp marmalade; 2 tsp honey; 4 figs (sliced); Black pepper; 1/4 cup pistachios (crushed); 1/2 cup cottage cheese; 2 tbsp coconut milk; 1 tsp coconut oil; 1/4 tsp curry powder; 3 apricots (pit removed, cut into 4 slices); 1/3 cup steamed peas (fresh or frozen); Cilantro; 1/4 cup natural peanut butter; 1/2 tsp tamarind paste; 1 1/2 tsp lime juice; 2 tsp olive oil; 4 small eggs; 1 mango (sliced); Crushed peanuts; Sriracha or red chili peppers (finely sliced)

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This sweet potato toast done 3 different ways is the best thing since sliced bread! Choose from sweet figs and marmalade yogurt, Indian curried apricots and peas, or a rich Thai peanut butter and fried egg combo – you will love this gluten free, paleo breakfast!

Okay, guys. Let’s get real. Y’all know I’m pretty keen on selling food for what it is – tasty, colourful, bright. I am well aware that my chocolate cauliflower pizza crust is not pizza, and that my love affair with zucchini noodles is not quite as strong as it is with the real deal. I am also in the know that sweet potato “toast” is not actually toast, BUT that if you called it anything else, it wouldn’t make sense.

Bread is only bread until you put it into a toaster. So naturally, sweet potato can bare the title as well if it takes a dip into the appliance. I wanted to have a little fun and switch up my usual breakfast routine and ta-da, that’s how sweet potato toast was born.

How to Make Sweet Potato Toast

Whipping up some sweet potato toast is actually pretty easy. First, I peel my sweet potatoes and slice them about 5 mm thick, give or take. There’s only so much control you can have over a sharp knife along a hard vegetable like a sweet potato. The next step is the last one really- just pop it into the toaster for a few rounds until the piece is hot and relatively tender. I find it takes about 3 rounds in my toaster, but you may be good to go after just one on the “bagel” setting. This sweet potato toast is a forgiving recipe so I wouldn’t stress either way.

Black Pepper Fig Marmalade Sweet Potato Toast

This sweet potato toast is definitely my jam. I like the sweet and spicy combination of tangy marmalade and greek yogurt, caramelized and peppered figs and crunchy pistachios on top.

Indian Curried Apricots with Coconut Cream Sweet Potato Toast

This sweet potato toast starts my whizzing cottage cheese and coconut milk in a food processor until smooth. Then I lightly caramelize apricots in curry powder, finish it with fresh peas and a little cilantro. Talk about a fun way to wake up!

Thai Peanut Butter, Mango and Fried Egg Sweet Potato Toast

Talk about a mouthful of happiness. This sweet potato toast starts with a Thai-inspired peanut butter spread, a layer of sweet mangos, crushed peanuts and a runny egg. Feel free to load it up with sriracha for an extra kick!

What would you like to put on your sweet potato toast? Leave me a comment below with your favourite toast combinations!

5 from 1 vote

Sweet Potato Toast – 3 Ways! | Gluten Free, Paleo, Vegan Option

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Snack

Servings: people

Calories: 320kcal

This sweet potato toast done 3 different ways is the best thing since sliced bread!

Ingredients

3 large fat sweet potatoes peeled and sliced into 5mm slices

Fig Toast

1/2 cup plain Greek yogurt
1 1/2 Tbsp marmalade
2 tsp honey
4 figs sliced
Black pepper
1/4 cup pistachios crushed

Indian Toast:

1/2 cup cottage cheese
2 tbsp coconut milk
1 tsp coconut oil
1/4 tsp curry powder
3 apricots pit removed, cut into 4 slices
1/3 cup steamed peas fresh or frozen
Cilantro

Thai Toast:

1/4 cup natural peanut butter
1/2 tsp tamarind paste
1 1/2 tsp lime juice
2 tsp olive oil
4 small eggs
1 mango sliced
Crushed peanuts
Sriracha or red chili peppers finely sliced

Instructions

Put the slices of sweet potato into the toaster and toast until tender, about 3 toaster rounds each. Set aside.

Fig Toast:

Mix together the yogurt and marmalade in a bowl and set aside.
Heat the honey over medium high heat in a nonstick skillet and add the fig slices. Cook until caramelized on both sides, about 3 minutes per side. Remove from the pan and add black pepper.
To assemble, smear the yogurt on the bottom of the toast, add the fig slices, and top with pistachios.

Indian Toast:

In a small food processor or blender, puree the cottage cheese and coconut milk. Set aside.
Heat the coconut oil in a nonstick skillet over medium high heat with the curry powder. Add in the apricots and caramelize on both sides until golden. Remove from the pan.
To assemble, smear the coconut cream along the toast, add the apricots, peas and cilantro.

Thai Toast:

Mix together the peanut butter, tamarind and lime juice in a bowl. Set aside.
Heat the oil in a large nonstick skillet and fry the eggs until the whites set and the yolks are still runny.
To assemble, smear the peanut butter along the sweet potato toasts. Add a layer of mango, the fried egg, crushed peanuts and a drizzle of sriracha or red hot chilis.

Abbey Sharp

Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.

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