Sweet Potato Toast, 3 ways (Banana, Avocado, Pesto)

Have you ever tried Sweet Potato Toast before? It’s such a fun alternative to bread and you can add any toppings you like. Sweet potato is one of my favorite root vegetables - it’s so versatile and flavorful! I love using it for oven-baked fries, gluten free pizza crust (there’s a recipe in my new book ‘Vegan & Raw 2’), chocolate brownies and easy breakfast recipes like today’s toasts. I’ve got 3 variations for you to try: one of with almond butter & banana, one with avocado mash and a third one with pesto. Hungry yet?

Sweet Potato Toast, 3 ways

SERVES: 4 people

EQUIPMENT: toaster, small food processor, small mixing bowl

INGREDIENTS:

2 large sweet potatoes, sliced in ‘toasts’ of about ½ cm (¼ inch)

Sweet Potato Toast with Pesto (makes about ½ cup)

2 cups basil, pressed 
2 cups spinach, pressed
4 tablespoons nuts or seeds (I used sunflower seeds)
2 tablespoons extra virgin olive oil, or more to taste
Sea salt and black pepper, to taste (I used ¼ teaspoon + 2 large pinches)
Optional: ½ tablespoon Shiro miso + 1 teaspoon nutritional yeast

1 handful spinach
1 small handful cherry tomatoes

Sweet Potato Toast with Avocado Mash

1 ripe avocado, pitted
Sea salt, turmeric & black pepper, to taste
¼ cucumber, sliced
Parsley + sprouts

Sweet Potato Toast with Banana & Almond Butter

Almond butter, to taste
Salted almonds, roughly chopped
1 large ripe banana, sliced
Cinnamon, to taste

DIRECTIONS:

1. Cut the sweet potato in thin slices of about ½ cm (¼ inch). I like to use nice round potatoes because they’re easier to toast. It’s really important that you cut your sweet potato in thin slices so they become tender in the toaster.
2. Put your toaster on high and toast the slices three to four times, until they’re cooked through. If you don’t have the time (or patience ) to make them fresh in the toaster, put a double batch of sweet potato slices in a pre-heated oven so you have enough for several days.

Sweet Potato Toast with Pesto

1. Put the basil and spinach in a small food processor fitted with an S-blade. Process until finely chopped.
2. Add the sunflower seeds and process again.
3. Finally, add the olive oil, sea salt and black pepper. I like to add some Shiro miso and nutritional yeast for extra flavor as well, but you could just use extra salt too. Process until smooth.
4. Spread the pesto on top of the sweet potato toast. Top with spinach and sliced cherry tomatoes.

Sweet Potato Toast with Avocado Mash

1. Mash the pitted avocado in a small mixing bowl. Flavor it with sea salt, turmeric and black pepper to taste.
2. Spread the avocado mash on top of the sweet potato toast. Top with cucumber slices, parsley and sprouts.

Sweet Potato Toast with Banana & Almond Butter

Drizzle the sweet potato toast with almond butter. Top it with banana slices, roughly chopped salted almonds and a sprinkle of cinnamon. I like to add some extra sea salt for flavor balance too.

JULIE’S TIPS & TRICKS:

• I like to wash & scrub the sweet potatoes and leave the peel on (because it has a lot of nutrients and I like the flavor) but you can peel them too.

• Do you have some raw sweet potato slices left? You can store them in the refrigerator for at least 5 days and use them in other dishes like curries, vegetable stir-fries, stews, soup…

• The pesto will stay fresh for at least 5 days in an airtight container in the refrigerator.

Now I would love to hear from you! Have you ever tried sweet potato toast before? What’s your favorite way to use sweet potato? Let me know by leaving a comment down below.

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