So tasty and colorful - literally eating the rainbow with this easy and versatile recipe.
You simply roast slices of potato, then add toppings! You can microwave the potato for 3 or so minutes before slicing to make it easier to slice.
I topped my sweet toasts with crunchy peanut butter, blueberries, strawberries, and a sprinkle of cinnamon.
I topped the savory toasts with avocado slices, carrots, cucumbers, tomatoes, roasted turmeric tofu, and some balsamic vinegar on the bottom right slice.
This makes about 4 -6 toast slices depending on the size of the potato and the thickness of your slices. You can also freeze them for later, and then just pop in the toaster - which I am going to do since my potato was very large and made about 10 toast slices!
Here’s how to make these:
1 purple sweet potato
Desired seasoning (if doing savory, I recommend salt and pepper and/or Everything But The Bagel; for sweet, use cinnamon and maybe nutmeg if you have it)
Preheat oven to 425 F.
Peel and slice the potato, then place the slices on a baking sheet.
Brush the slices with olive oil and sprinkle with seasonings (I did half with salt/pepper, and half with cinnamon).
Bake for 20-25 min - the slices should be soft in the center and crispy on the edges.
Add your favorite toast toppings and enjoy!