Sweet Potato Toast – 3 Ways! | Gluten Free, Paleo, Vegan Option
This sweet potato toast done 3 different ways is the best thing since sliced bread!
Servings 4 people
- 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
- 1/4 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
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.
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.
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.