• 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.