Happy Toast Tuesday! I made sweet and savory sweet potato toasts for breakfast today!
This combines some of my favorite foods into one: sweet potatoes and toast. I prepared the sweet potatoes in advance so all I had to do was pop them in the toaster to get them warm and crispy! I love making a batch of these in advance and then toasting them later in the week. There is such a variety of toppings to add, so scroll down to see some options!
One sweet potato can make about 4 toast slices depending on the size of the potato and the thickness of your slices. If you know you want a sweet toast, I recommend roasting the potato with coconut oil, while for a savory toast or if you want it neutral to be able to decide later, use olive oil. For seasonings, if you are doing savory, I recommend salt and pepper and/or EBTB; for sweet, use cinnamon and maybe nutmeg if you have it. If you want make toasts in advance and be able to make your toasts sweet or savory the next day, just brush with olive oil and don’t add seasoning when baking. You can then add seasoning before toasting the slices.
1 sweet potato
Preheat oven to 425 F.
Peel and slice a sweet potato, brush with olive oil and sprinkle with seasonings.
Bake for about 25 min or until soft and crispy.
For my breakfast today, I topped two toasts with Trader Joes’ vegan kale and cashew pesto, a fried egg seasoned with salt and pepper and turmeric, avocado slices, chopped celery, and roasted multicolored carrots. I spread Greek yogurt on the sweet toast and peanut butter on the other and topped them with berries, pomegranate seeds, my honey macadamia nut crumble, and a sprinkle of cinnamon.
Here are more topping possibilities:
The savory toast has plain Greek yogurt spread on it (hidden under all the veggies) with purple onions, mushrooms, tomatoes, beets, chopped carrots and cabbage, and hard boiled egg. I mixed mustard, Greek yogurt, and a bit of avocado into a sauce to drizzle on top, and sprinkled the toast with EBTB seasoning! The sweet toast is spread with crunchy peanut butter and topped with strawberries, cacao nibs, pistachios, and cinnamon.