This Sweet Potato Toast is my new obsession simply because it’s so quick and easy to rustle up and can be topped with whatever your mood desires, making it the most versatile breakfast, lunch, dinner or snack item.
I’ve never been a huge fan of white potatoes (no offense to white spud lovers) – sweet potatoes are just so much more flavoursome, take less time to cook and are also much more nourishing. As a dietitian from London, I have a moderate (ok, severe) obsession with the UK’s public health promotion of the 5-a-day fruits and veggies message and actually aim to beat this everyday- yes I’m lame okay! And since sweet potatoes are classed as a portion, unlike white potatoes, they feature in my diet rather frequently and sweet potato toasties is one of those.
Believe it or not, even with my habitual consumption of these orange rooties, I’m still not sick at the sight of them! Versatility my friends- that’s why sweet potatoes are wonderful. I even utilise them into my desserts, that’s how flexible they are. Albeit they are not so pretty to look at, with their crooked, rough, dirty exterior and knobbly parts, but skins aside, the contrasting interior is an aesthetic delight. But I don’t like to discriminate, so this dish sings in rejoice of the ugly skins.
The skins are more like toasts when baked, adding a soft, chewy texture, and when topped with your favourite ingredients, well, a mouthful of food just couldn’t get any better.
How to make Sweet Potato Toast
To make sweet potato toast, all you need are sweet potato and some oil (optional). Poke some holes using a fork in the potato, bake in the oven for around 1 hour. Remove and slice in half and top with sprinkles, spreads and dips.
Toppings for toast
I filled my sweet potato toasties with a selection of toppings: coleslaw, avocado, tomato salsa, hummus, baba ganoush and roasted millet. Sweet options include PBJ, chocolate spread, peanut butter.
Sweet Potato Toast Recipe
Ingredients for sweet potato toast:
- 4 large sweet potatoes
- Rapeseed oil to brush
- 1tsp sea salt
- In an oven (or even microwave for 6 minutes per potato) cook the whole potatoes at 220C for 30 minutes.
- When cooked, cut in half lengthways and scoop out the insides, but leave a generous layer still stuck to the skin.
- Brush the skins with oil and sprinkle with salt.
- Place skin side up and bake in the oven at 220C for 10-15 minutes.
- Turn potatoes skin side down and bake for a further 5 minutes.
- Remove from the oven, top with favourite fillings and serve immediately.
Made this Recipe?
If you had a go at toast please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
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Big Thanks to…
Spend with Pennie for their inspiration in helping me to create this recipe. You can find their version here.