Sweet potatoes sliced, toasted and topped. It’s as simple as that. If you’re aiming to add more wholesome foods into your diet simply, this is one way to do it. Using sweet potato is super easy meal to change up your breakfast, lunch or brunch!
Sweet potato toast is also a brilliant choice for anyone who looking for a gluten-free option.
Sweet potatoes are full of nourishment and support the regulation of blood sugar levels. They’re low on the glycemic index which makes them a good option for anyone who is reviewing how they fuel their body effectively. They’re a strong source of vitamin E which supports the health of our skin as well as potassium which regulates our fluids and helps us to prevent water retention in our body.
How to make sweet potato toast
- Peel the skin of the potato or scrub it in water. Sweet potato skin can be treated with wax or chemicals so make sure you remove any nasties before eating.
- Wash the potato before slicing the potato length-ways, you want the toast to be long and thin. They should look like rectangles with a rounded edge and have a thickness of around 0.5cm – just under 1cm.
- Dry the potato, patting it with kitchen towel before popping it in the toaster.
- Everyone’s toaster is different so the first time you make sweet potato toast make sure you keep an eye on it. I pop it down on a medium to high heat and repeat a couple of times. It’s ready when it starts to caramelize and brown slightly.
- Watch for the edges so they don’t burn.
- Top with your favourite flavours.
I love zesty food for breakfast so I’ve topped mine here with avocado smash (mashed avocados with fresh lemon juice) and homemade courgette hummus, with cherry tomatoes and walnut. This tasted like the most delicious bruschetta.
Anything goes, try any nut butter with banana, a favourite pesto with fresh spinach leaves and pepper, fresh hummus with chargrilled artichokes, a salsa topped with tofu. Anything goes!