Sweet potato toast with different toppings

If you want some variation with your breakfast or lunch a sweet potato toast is a very nice, but also delicious as a snack. Especially ideal for those who want to eat gluten-free or who want to consume less bread.

Sometimes I like bread, but I know when I eat it too much it’s not good for my stomach and colons. So I eat different things. For example oatmeal, soups or this sweet potato toast. I don’t like to eat every day the same so I like variation 🙂

How to make sweet potato toast?

  • Take a sweet potato (yam) and cut into thin slices. You don’t have to peel it if it’s organic.
  • Toast this 2 times, possibly a 3rd time if the slices are thicker. Use the highest setting of your toaster.
  • Use a topping you like. U can go for savory or for sweet, just like a regular sandwich.

For your safety; unplug the toaster when you take the slices out with a fork or don’t use metal tools. You can use silicone food tongs.

If you don’t have a toaster, you also can toast it in your oven. Then you’ll need more patience 🙂 It’s about 20 minutes on a high temperature, f.e. 230 degrees Celsius. Halfway return the slices so you could bake both sides the same. As you see brown spots on it, it’s ready.

Toppings for your sweet potato toast

  • Peanut butter with banana leaves
  • Tahini
  • Vegan mozzarella with sun-dried tomatoes and basil
  • Chopped fresh tomato, garlic pressed, chopped onion, basil chopped with a bit of balsamic vinegar
  • Guacamole
  • Slices of avocado with sprouts and a little lime juice
  • Vegetable spreads (purchased or homemade)
  • Beetroot hummus
  • Vegan cream cheese sprinkled with fresh herbs
  • Pesto
  • Scrambled tofu
  • Cucumber and radish
  • Mustard with smoked tempeh

Benefits from this sweet potato toast

  • Vegan
  • More variations instead of always bread
  • Glutenfree
  • Fiber
  • Contains beta-carotene which your body will convert to vitamin A
  • Nutritious, especially when you combine it with healthy fats (avocado) and protein toppings.

Have you made it yourself? What’s your favorite topping?

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