(Gluten Free, Vegetarian) Sweet Potato Toast
Being engaged on Instagram is a huge part of my career.
Not only do I get to post pictures of my recipes and engage with followers, I also catch food trends right when they drop.
You can bet that when a new food trend catches fire, it’s going to be on Instagram first! And that’s how I learned about sweet potato toast.
I’m pretty wedded to my Ezekiel bread (and okay, my Phipps bakery challah too…no sense in my leaving that one out), but I always notice when food bloggers come up with ways to avoid gluten – collard wraps, zucchini noodles, cauliflower pizza crust, for example – even though I don’t love noodles made out of vegetables. No thanks.
I’ve developed many a gluten-free recipe to show my gluten-free readers some love, though, and this one is spectacular.
Sweet potato toast is not low carb, but it’s nutritious, delicious, and completely versatile. You can also make it ahead of time for those rushed mornings. Win-win-win!
When I got over the idiocy of the name ‘sweet potato toast’, because really it’s not toast at all – it’s not toasted, it’s not bread – it’s just a vehicle for ‘toast-like’ toppings, I decided it was something I wanted to try.
Sweet potato is a low glycemic carbohydrate that obviously has a different nutrition profile than conventional (read: grocery store) bread. Antioxidants (including beta carotene) and vitamins A and C are more prevalent in sweet potatoes than in bread. Comparing a cup of sweet potato to 2 slices of bread, the bread has a bit more protein, sweet potato has a bit more (natural) sugar. The fiber is around equal.
Let’s get down to the recipe, which I’m keeping super-simple.
The larger the sweet potatoes you use, the more slices you’ll get out of them. I would say that two large slices are a serving, because you need to factor in the toppings.
If you have leftover slices, just pop them into the fridge. They’ll store well, and you’ll have breakfast/snacks/etc. for the rest of the week.
I’m giving you some topping options so you can choose which ones you’d like.
The ones in my photos are: cheddar and sliced peaches with basil; lox with cream cheese and red onion; avocado with tomatoes, salt, and red pepper flakes, drizzled with olive oil; pressed cottage cheese with cracked black pepper, salt, and fresh dill, drizzled with olive oil.
You can also do sweet: Greek yogurt with fresh blueberries, almond butter with raspberries, peanut butter with cinnamon and banana, and so on. The possibilities are endless.
I love the toasts warmed a bit (or right out of the oven after they cool down slightly; don’t try to spread cream cheese on a hot sweet potato slice, that’s asking for a mess). I highly recommend that if you’re refrigerating them, pop them into the toaster or microwave briefly to take the chill off of them.
- 2 large sweet potatoes
- 1-2 T olive oil
- Cheddar cheese
- Cream cheese
- Ricotta or pressed cottage cheese
- Sliced tomatoes
- Peaches and other fresh fruit
- Fresh herbs salt, pepper, and chili flakes
- Nut butters
Preheat your oven to 425F.
Slice the sweet potatoes lengthwise into ½ inch pieces.
Lay the pieces on a baking sheet and brush both sides of each piece with olive oil (or butter – you can totally use butter, esp if you’re doing sweet versions)
Bake the slices for about 30-45 minutes, turning once, until both sides are browned.
Remove from the oven, let cool until warm, and top.